Scrumptious Korean Barbecue Chicken

Growing up on the Eastern Shore of Maryland, barbecue chicken was a summer staple.  Any event — from church socials to political fundraisers — had to serve it.  Our style of barbecue involves slathering the meat with a sticky red sauce, which is both mildly spicy and sweet.  For me, that sauce, perfectly compliments the smokiness of the grill.  It is finger-licking good, and most folks go home with the barbecue stains to prove it.

So, Korean barbecue was an easy sell for me.  It hits all the right flavor notes in a new and exciting way.  The fermented chili paste, known as gochujang, gives the chicken a gorgeous red hue without imparting too much heat.

The Recipe

This recipe is an addictive Korean take on Maryland barbecue.  While we don’t typically marinate barbecue chicken in Maryland, I have found that this Korean chicken benefits tremendously from a long marinating time.  It is genuinely worth it to keep the chicken in the marinade for as long as 24 hours, if possible.  The longer marinating time allows the flavors to really penetrate the meat.

If you don’t have time to marinate the chicken for more than an hour or two, I strongly advise you to dry brine it for at least 30 minutes, prior to marinating.  Dry brining is a technique I use quite often.

If dry brining is unfamiliar to you, I urge you to give it a try.  It is a quick, easy way to create a juicier, more flavorful dish.  For more information on dry brining, check out the instructions from Meathead Goldwyn, the barbecue expert behind Amazing Ribs.

In case you can’t fire up the grill, I have also given instructions for baking this chicken in the oven.  While the results won’t be smoky, the chicken will be flavor-packed.

I normally serve this dish along with Quick Korean-Style Cucumber Pickles and steamed rice.

Yum

Scrumptious Korean Barbecue Chicken

July 28, 2017

by Jeanette Marie

Cuisine Korean

Category Barbecue & Grill Chicken

Persons

8

Serving Size

2 pieces

Ingredients

• 1.5 kg chicken pieces (approximately 16 pieces)

For the marinade:

• 3 tablespoons canola oil
• 3 teaspoons red chilli flakes
• 2 tablespoons gochujang paste
• 2 tablespoons sesame oil
• 4 tablespoons light soy sauce
• 3 tablespoons sugar
• 3 teaspoons crushed garlic
• 7 cm piece fresh ginger, peeled and minced

Instructions

1. Put marinade ingredients in a medium bowl. Stir to combine.
2. Place chicken in a sealable container. Pour marinade over chicken pieces. Toss to combine.
3. Seal and refrigerate for at least 8 hours.

For the grill:

1. Set up the grill for two-zone cooking.
2. Put the chicken pieces on the hot side of the grill, turning to sear all sides, about 7 minutes.
3. Once the pieces are nicely browned, transfer them to cool side of the grill, and cover the grill.
4. Allow to cook, turning occasionally, until cooked through and the juices run clear, about 30 minutes.

For the Oven:

1. Preheat the oven on the normal setting (no fan) to 180° C
2. Line a baking tray with foil. Distribute the chicken pieces on the baking tray. Bake for 40 minutes.
3. Serve immediately with steamed jasmine rice and Quick Korean-Style Cucumber Pickle.

Notes

Gochujang paste is available in Asian markets. If you are Johannesburg, Rivonia Asian Supermarket at Oriental City, Rivonia stocks it regularly.

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