Smoky Gochujang Barbecue Chicken Recipes
SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE
Spicy Korean Chicken Thighs in Gochujang Sauce - an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!
Provided by Richa
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
- Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
- Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
- Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.
Nutrition Facts : Calories 327 kcal, Sugar 9 g, Sodium 632 mg, Fat 22 g, SaturatedFat 8 g, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, Cholesterol 111 mg, ServingSize 1 serving
SMOKY GOCHUJANG BARBECUE CHICKEN
Korean BBQ Chicken is smothered in an easy to make and DELICIOUS gochujang BBQ sauce then grilled until charred and crispy. This recipe will be your new summer favorite!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat your BBQ to medium heat. (use a BBQ mat to keep your grill clean)
- In a small saucepan over medium-high heat, bring the tomato paste, gochujang, honey, rice vinegar, garlic, and 1 tablespoon of water to boil then set aside.
- Place the chicken on the grill, skin side up. Let it cook for 20 minutes, flipping over halfway.
- Baste the chicken generously with the gochujang BBQ sauce and cook for another 6 minutes, turning and basting again halfway.
- Serve with a sprinkle of cilantro over the top.
Nutrition Facts : ServingSize 2 drumsticks with a generous amount of sauce, Calories 270 kcal, Carbohydrate 8 g, Protein 27 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 222 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 9 g
SMOKED CHICKEN BBQ RECIPE
Bring your favorite BBQ restaurant right to your backyard with this foolproof way to make a smoked chicken BBQ recipe.
Provided by Chef Billy Parisi
Categories Main
Time 4h
Number Of Ingredients 15
Steps:
- Preheat the smoker to 250°.
- Rub: Combine all of the ingredients and set aside.
- Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
- Sauce: In a small saucepot add in the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm.
- Rub the olive oil all over both sides of the chicken creating a thin layer.
- Next, generously season the chicken on both sides with the rub. There will be 2-3 tablespoons leftover.
- Add the chicken to the smoker and cook for 1 hour. Spray the chicken with 4-5 sprays each of the spritzer and do so after that every 20-25 minutes or until it reaches an internal leg temperature of 150° to 155°.
- Sauce the chicken using a brush and smoke until it reaches an internal leg temperature of 165°.
- Remove from the smoker and let rest for 20-30 minutes before serving.
- Serve alongside BBQ sauce.
Nutrition Facts : Calories 565 kcal, Carbohydrate 28 g, Protein 34 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 164 mg, Sodium 3999 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
BBQ-GOCHUJANG CHICKEN WINGS
Add some spice to your life with our BBQ-Gochujang Chicken Wings. BBQ-Gochujang Chicken Wings are super simple to make and go perfect with the big game or just to nibble on. There really isn't a wrong time for BBQ-Gochujang Chicken Wings, so get cooking today!
Provided by My Food and Family
Categories Home
Time 55m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Spread wings onto prepared baking sheet.
- Bake 35 min. Meanwhile, mix barbecue sauce and gochujang sauce until blended.
- Brush wings with barbecue sauce mixture; bake 10 min. or until done.
- Sprinkle with onions.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Protein 12 g
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BARBECUE RIBS WITH GOCHUJANG SAUCE RECIPE - BON APPéTIT
2016-06-21 Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring …
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- Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.
- Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.
- Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.
THE PERFECT GOCHUJANG CHICKEN - BARBECUE & GRILLING WITH …
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- Start by spatchcocking the chicken. To do this, use a sharp knife or better yet a pair of kitchen shears to remove the backbone from the chicken. Turn the chicken breast side up, pulling the back open. Press down firmly on the breast bone until the chicken lays flat.
- Combine spice mixture ingredients in a small bowl. Apply the mixture all over the chicken, making sure to get under the skin of the breast. Place into a glass dish and cover tightly with plastic wrap. Place into the refrigerator for 4 hours.
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- Put the mayo in a separate bowl and add 1/3 cup of the soy sauce/Gochujang mixture. Whisk and set aside for a dipping sauce.
- Brush some of the the soy sauce/Gochujang mixture over all sides of the whole chicken, separate the skin on the breasts and rub some of the sauce between the skin and chicken breasts as well.
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- Place a rack in middle of oven; preheat to 300°. This is an important temperature for this recipe, so if you don’t have an oven thermometer already, now is the time to get one! Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½–4-lb. whole chicken all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity.
- Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½" piece fresh ginger (a spoon can get the job done), then grate into gochujang oil; whisk to combine.
- Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
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- In a small bowl, mix the honey, gochujang, coco aminos, sesame oil, ginger, and garlic. Add the chicken thighs and mix so they are coated in the sauce. Let the chicken marinate for 1-24 hours in your fridge. Note: If you don’t have time to marinate the chicken mix all the marinade ingredients then pour it over the chicken after you add it to the baking dish.
- Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute, this is how I like it best. If you aren’t able to control the temperature that your oven broils at, make sure to keep a close eye on it and reduce the cooking time so the honey in the marinade doesn’t burn.
- While the chicken is cooking, prepare the cauliflower rice. Working in batches pulse the cauliflower in your food processor until it resembles rice. If you don’t have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add 1/4 cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
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- First, brine the wings. To a stockpot, add 1 gallon of water, salt, and sugar, and stir well. Bring to a boil then remove from the heat and stir in the lemon, garlic, thyme, and peppercorns.
- When ready to cook, start your Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes).
- Set the temperature to 375 degrees F and preheat with the lid closed (10 – 15 minutes). If you don’t have access to a smoker, preheat a regular oven to 375 degrees F.
- Remove the wings from the brine and dry them completely with paper towel (discard brine, it’s done its job). Toss the wings with the olive oil, coating them completely.
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