Spicy Korean BBQ Chicken
Who doesn’t love spicy Korean BBQ chicken with all those savoury flavours. Classic ingredients of gochujang, honey, and soy sauce come together in an easy marinade for some delicious Korean BBQ chicken.
Servings: 4 people
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/2 cup soy sauce
- 3-4 tablespoons gochujang adjust depending on your “spicy” tolerance
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoon sesame oil
- 1.5 tablespoons rice wine
- 1 tbsp fresh ginger finely grated
- 4 garlic cloves minced
To Garnish
- Toasted sesame seeds
- Sliced green onions
Instructions
- INSTRUCTIONS
- Whisk together the marinade ingredients (from soy sauce to garlic) in a large bowl or freezer bag. Add chicken to marinade, turn to coat to ensure an even coating. Cover and marinate in the refrigerator for at least four hours, or overnight.
- Remove the chicken and allow it to sit at room temperature for 30 minutes.
- Be sure to reserve the marinade. To use as a finishing sauce, boil the marinade reserve in a heavy duty sauce pan for 3-5 minutes.
Grilling Method
- In the meantime, prepare the grill to medium heat, 200-230°C (400-450°F)
- Grease and grill the chicken for 5-7 minutes per side until the the instant-read thermometer reads 73°C (165°F)
Oven Method
- Alternatively, you can use the oven (preheated to 200°C/400°F) by lining a large baking sheet with foil. Lightly oil the baking sheet and place the chicken without touching. Bake for 30 minutes. Then use the broiler for 5 minutes for extra "chargrill" marks.
Garnish and Serve
- Let the chicken rest for 5 minutes before serving. Drizzle the finishing sauce over the chicken.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve with jasmine rice
Notes
Gochujang, a staple ingredient in Korean cooking, is a thick sweet and savoury paste made from Korean red chili flakes, glutinous rice, fermented soybeans, and salt. Sold in red rectangular tubs, you can find gochujang at a well-stocked Asian markets or online.