Go Back
–+ servings
japanese bbq marinated chicken thighs with asian fusion noodles

Japanese BBQ Marinated Chicken Thighs with Asian Fusion Noodles

5 from 3 votes
Print Recipe
Course: Dinner, Main
Cuisine: Asian
Keyword: Bachans, Bbq, Chicken, Chow Mein, Fusion, Grilled, Japanese, Marinated, Noodles, Thighs, Yakisoba
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Grilled Chicken Thighs Marinated and Basted with Bachan's Japanese BBQ Sauce served with Asian Noodles
Pin Recipe Share on Facebook
Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!

Recipe Multiplier

Marinating the Chicken

  • 5 ea Larger Sized Boneless Skinless Chicken Thighs
  • ½ cup Bachan's Original Japanese Barbecue Sauce

Prep for the Asian Fusion Noodles

  • 2 ea Carrots cut into 1/4" x 1/4" by 2" long
  • 1 ea Medium Parsnip cut into 1/4" x 1/4" by 2" long
  • 2 ea Shallots sliced into rings
  • ½ ea Red Bell Pepper cut into strips
  • 4 oz Mushrooms sliced
  • 5 ea Garlic minced
  • ½ cup Kimchi (I used Cindy Yi Radish Kimchi)
  • ½ cup Red Cabbage shaved thin
  • ½ lb Dry Chinese Noodles (can use fresh chinese egg noodles or other type of your choosing)

Sauce Ingredients

  • 2 oz Low Sodium Chicken Broth
  • 2 oz Soy Sauce
  • 1 oz Seasoned Rice Vinegar
  • 1 tbsp Sugar
  • 1 tsp Sesame Oil

Instructions

Marinate the Chicken

  • Combine the Bachan's Original Barbecue Sauce and the chicken thighs in a reclosable bag or in a container. Mix together to cover chicken.
  • Marinate for 3-4 hours.

Grilling the Chicken

  • Preheat your charcoal or gas grill to a high heat. (can cook the chicken in a oven broiler as well)
  • Grill the chicken to develop some grill marks on the chicken, some char is ok but try not to get too much. Adjust heat as needed to avoid blackening.
  • Baste the chicken with the marinade as it cooks.
  • Once the chicken thighs reach an internal temperature of 170° remove from the heat and let rest while you prepare the noodles.

Mix the Sauce Ingredients

  • Combine the chicken broth and the sugar, whisk to dissolve the sugar.
  • Add the remaining ingredients and reserve for later use.

Cooking the Asian Fusion Noodles

  • If you are using dry chinese noodles, cook the noodles to just al dente. Drain the noodles and hold aside.
    **Or cook along with sauteing the veggies to put into the pan when it is time to combine with the veggies and sauce.
    ** If using fresh chinese egg noodles, you may still want to blanch the noodles before adding to the sauce. This way the noodles are already hot when tossing with the sauce.
  • Heat the oil in a wok or saute pan. (can do on the wok for Kamado Joe as well)
  • Add the carrots and parsnips first, they will be the longest time needed to cook. Saute them until the parsnips begin to look like they are getting softer.
  • Add the shallots and continue to saute.
  • Once the shallots become translucent and are picking up some color add the bell peppers. Continue to saute for a minute.
  • Add the mushrooms and garlic and saute to combine.
  • Add the garlic and saute to combine.
  • Add the sauce to the wok. Bring to a boil.
    **The sauce shouldn't be reduced or boiled excessively, reducing soy sauce will make the dish saltier.
  • Add the cooked noodles to the sauce in the wok.
  • Mix to combine all ingredients.
  • Toss or move the noodles around to keep them from sticking.
    The noodles will absorb the sauce as they cook.
  • Once the noodles have absorbed the sauce, add the kimchi and red cabbage. Toss to combine.
  • Turn off heat and noodles are ready to serve.
  • Slice the chicken across the grain of the meat.
  • Pile the noodles on a plate, fan the chicken out on the plate around the noodles.
    Top the chicken with some additional Japanese bbq sauce.
    Garnish with chopped scallions and sesame seeds.
    ENJOY!

Video

Notes

This recipe is very flexible. You can use chicken breast instead of thigh meat, or whatever protein you would like to use.
Same for noodles, you can substitute most any noodle, soba (buckwheat) noodle or even a rice noodle.
Be sure to pre-soak and blanch the rice noodles before adding to the sauce so they are soft.
Use whatever veggies you have, broccoli, onions, or zucchini, any will work.
Add additional kimchi or other chili paste for additional heat.