Smoked Korean Chicken Thighs with Cabbage, Pineapple & Crispy Bacon

  • Prep 15 mins
  • Total 1h 5 mins
  • Easy
  • Serves 4


  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 6-8 each bone-in, skin-on chicken thighs
  • 1 tablespoon + 1 teaspoon vegetable oil, divided
  • 1 tablespoon minced ginger
  • 1 tablespoon gochugaru
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons gochujang
  • 1-2 tablespoons minced garlic
  • 1 tablespoon rice wine vinegar
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 head green cabbage, cut in ¼-inch wedges
  • 1 cup fresh pineapple pieces
  • 6 slices bacon, cut in ½-inch pieces


  • Large Bowl
  • Step 1

    Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box. 

  • Step 2

    Turn dial to select MAX ROAST. Press WOODFIRE FLAVOR. Set temperature to 500°F and set time to 25 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes). 

  • Step 3

    In a large bowl, combine the chicken, 1 teaspoon oil, ginger, gochugaru, sesame oil, soy sauce, gochujang, garlic, vinegar, salt, and pepper. Evenly coat all sides of the cabbage with 1 tablespoon oil, salt, and pepper. 

  • Step 4

    When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the chicken and cabbage on the preheated pan in an even layer. Then top with pineapple and bacon. Close door and select START/STOP to begin cooking. 

  • Step 5

    Cooking is complete when chicken reaches an internal temperature of 170°F. When cooking is complete, open door, remove pan and serve.