A little sweet & little heat, sticky & delicious, Korean bbq chicken is simple to make – don’t let the list of ingredients deter you & it comes together with minimum effort. I like to serve it with a fresh & bright cucumber salad & steamed rice but even just a tossed salad or better still Asian-style slaw would be delicious. You could also add the chicken to a bun or a small baguette & make the Korean equivalent of a banh mi. Gochujang is a thick Korean chili paste, don’t leave it out as this is where much of the bold flavors live. Find it online, in Asian grocery stores or look for it in some supermarkets.
Korean barbecue chicken
Servings: 6
Calories: 226kcal
FOR THE CHICKEN
- 3 tablespoons gochugang*
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon mirin* or sweet cooking wine
- 2 teaspoons sesame oil
- 2 fat garlic cloves, minced
- 1 teaspoon finely grated ginger
- 6 skinless, boneless chicken thighs
CUCUMBER SALAD
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon avocado oil or other neutral oil
- 2 teaspoons sesame oil
- 2 teaspoons sugar or honey
- 5 to 6 small cucumbers Persian cucumbers
TO SERVE
- Steamed jasmine rice, toasted sesame seeds & thinly sliced green onion, optional
To make the chicken:
- Combine all the ingredients except the chicken, in a medium bowl & whisk to thoroughly combine. Add the chicken & stir to coat. If time permits, marinate the chicken for 2 hours or even overnight. Otherwise if you can spare 30 minutes, that will work too.
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil (& then parchment paper which makes for easier clean-up but careful not to burn it). Arrange the chicken in a single layer, scraping the marinade from the bowl & slathering it over the chicken. Cook for 25 minutes. Turn the chicken, basting each piece in the pan juices. Cook a further 10 to 15 minutes until the chicken is cooked & starting to caramelize. Turn the oven to broil (grill) & broil, 6 inches (15cm) from the heat for 4 to 5 minutes until the chicken is glazed & has some charring over it. Cover for 5 minutes before slicing.
To make the salad:
- While the chicken is cooking, combine vinegar, soy, both oils & sugar in a medium bowl. Using a vegetable peeler, peel the cucumbers into ribbons & mix with the dressing. Refrigerate until ready to eat.
To serve:
- Serve the chicken with steamed rice, the cucumber salad & a sprinkle sesame & sesame seeds & green onions. Serves 4 to 6.
Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 461mg | Potassium: 394mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
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