Korean Bbq Grilled Chicken Recipes

KOREAN BBQ GRILLED CHICKEN

Steps:

• Preheat the grill on high for at least 10 minutes and make sure that the grates are clean and oiled if necessary. If using a charcoal grill allow more time for coals to preheat.
• Mix chili powder, brown sugar, garlic powder, and salt to create a spice rub. Sprinkle the rub over all of the chicken both top and bottom. Place the chicken in the pan skin side down. Make sure they are in a single layer and are not stacked. You will want them to be in a heatproof container to go on the grill. I like using cheap, aluminum pans.
• Prepare the garlic by slicing the cloves into thin pieces, slicing the whole scallions and mincing the fresh ginger. Reserve the dark green parts of the scallions to use later in the recipe.
• In a medium bowl mix together all the ingredients of the braising liquid. Chicken broth, garlic cloves, ginger, scallions, and rice vinegar. Pour over the prepared chicken.
• In a separate bowl prepare the glaze of sesame oil, soy sauce, ketchup, brown sugar, and rice vinegar and mix thoroughly. Set aside to use when grilling chicken.
• Turn off half of the burners on the grill or push the hot coals to one side. Place the tray of chicken over the side that does not have direct heat. This will allow the chicken to braise and for the fat the render. Do not lift the cover for 30 minutes.
• After 30 minutes have passed, remove the pan from the grill using thick oven mitts or grilling gloves. Set the pan on a heatproof surface. Using tongs place each piece of chicken on the cool side of the grill, skin side up. Make sure no pieces are touching.
• Using a brush or large spoon spread half of the prepared glaze over each piece of chicken. Close the grill cover again and do not open for another 15 minutes.
• After 15 minutes open the grill again and apply the remaining glaze to the chicken. Cover for the last time and let cook another 20 minutes or until internal temperature has reached 175 degrees.
• Once the chicken is cooked all the way through very carefully remove the chicken from the grill and allow to rest for 5 minutes.
• Garnish with sliced green scallions and sesame seeds and enjoy!

KOREAN BBQ CHICKEN

Steps:

• Preheat the oven to 375 F °.
• Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
• Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
• Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

KOREAN BBQ CHICKEN MARINADE

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

KOREAN GRILLED CHICKEN

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

KOREAN-INSPIRED GRILLED CHICKEN THIGHS

Steps:

• Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
• Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).