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Woodfire Chicken Thighs

Ninja Woodfire Chicken Thighs Korean Style

These Woodfire Korean Chicken Thighs are smoky, juicy, and finished with sticky Korean inspired glazes. The low smoke and high heat finish creates crispy skin with tender chicken every time.
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Course: Main Course
Cuisine: Korean
Keyword: ninja woodfire
Calories: 3026kcal
Author: Dad

Equipment

  • Ninja Woodfire
  • Elevated Rack
  • Bowl
  • Whisk
  • Grill Sheet Optional

Ingredients

Chicken

  • 6 Bone In Skin on Chicken Thighs
  • 1 tablespoon Kosher Salt
  • 3 tablespoon Dad Dust See Note for Recipe

Soy Honey Garlic KBBQ Sauce

  • 4 tablespoon Soy Sauce
  • 3 tablespoon Brown Sugar
  • 3 tablespoon Honey
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Mirin
  • 2 tablespoon Minced Garlic
  • 2 tablespoon Water

Gochujang BBQ Sauce

  • ⅓ Cup Gochujang
  • 1 tablespoon Sesame Oil
  • 2 tablespoon Soy Sauce
  • ¼ Cup Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Mirin
  • 2 tablespoon Minced Garlic
  • 1 tablespoon Avocado Oil

Instructions

Season the Chicken:

  • Lightly season the thighs with Salt & Dad Dust.
  • Do not over salt because the marinades already contain soy sauce.

Make the Marinades:

  • Combine the ingredients for each marinade in a separate bowl. Mix well and set aside.

Marinate The Chicken

  • Split the chicken thighs between the two sauces.
  • Let the chicken sit in the marinade while the Woodfire preheats.

If possible:

  • * Cover and refrigerate overnight for the best marinade flavor.

Prepare The Woodfire

  • Fill the pellet hopper with your favorite pellets. Smokin’ Pecan pellets were used in the recipe.
  • Set the woodfire to Smoker, 200°f/93°C and 1 hour.

Smoke The Chicken:

  • When the Woodfire says "Add Food" Place the chicken thighs on the elevated rack and if you have the pro connect model insert the probe into one thigh.
  • Smoke at 200°f/93°C until the chicken reaches 165°F/74°C internally. This took about 1 hour 20 minutes.

Boil The Marinades:

  • While the chicken cooks Pour both marinades into separate saucepans. Boil them for 1 to 5 minutes to make them safe since they touched raw chicken.

Crisp The Skin:

  • Once the chicken reaches 165°F/74°C Remove the thighs from the smoker and switch the Ninja Woodfire to Air Crisp, 400°F/204°C.
  • Spray the chicken lightly with avocado oil to help crisp the skin.
  • Once preheated, return the chicken to the woodfire. Cook for about 5 minutes, then flip and cook for 2 more minutes.

Glaze The Chicken

  • Flip the thighs again so they are skin side up and brush on the glaze. Cook another 1- 2 minutes.
  • This lets the glaze tighten up and caramelize onto the chicken.

Finish And Serve

  • Sprinkle with sesame seeds if desired.

Rest:

  • Let the chicken rest for at least 5 minutes.
  • Serve the mild and spicy thighs separately.

Video

Notes

Dad Dust Recipe:
  • 120G Granulated Garlic
  • 120G Granulated Onion
  • 1 tablespoon MSG
Instructions:
  1. Place all the items in a shaker and mix well.
OPTIONAL:
Make double the marinade and separate it. Use half as a dipping sauce.

Nutrition

Calories: 3026kcal | Carbohydrates: 218g | Protein: 161g | Fat: 173g | Saturated Fat: 43g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 75g | Trans Fat: 1g | Cholesterol: 850mg | Sodium: 14005mg | Potassium: 2914mg | Fiber: 4g | Sugar: 159g | Vitamin A: 860IU | Vitamin C: 25mg | Calcium: 272mg | Iron: 12mg
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