Korean BBQ Chicken Recipe
User Reviews
4.9
Korean BBQ Chicken Recipe
Description
This Korean BBQ Chicken recipe begins by making a sauce combining tomato paste, gochujang, honey, rice vinegar, garlic, and some seasoning, boiled briefly to meld flavors. Chicken drumsticks or bone-in thighs are rubbed with olive oil, salted, and peppered before grilling over medium heat. The chicken cooks skin-side up initially, then flips to develop a crisp surface and almost fully cooked state.
Next, the chicken is generously basted with the Korean BBQ sauce and grilled further, turning and basting to build a sticky, flavorful glaze. The final dish has a smoky charred exterior with deeply savory and mildly spicy-sweet layers of glaze, complemented by fresh cilantro sprinkled on top.
This dish pairs well with steamed rice and fresh salad to balance the rich, tangy notes of the chicken. An oven-baking alternative is provided for cooler weather, involving baking the chicken coated lightly with sauce, then broiling after additional glazing.
Leftover chicken keeps well refrigerated for several days and can be enjoyed cold or reheated gently. The recipe offers flexibility with chicken cuts and includes a tip for using a BBQ mat to keep the grill clean.
Ingredients
Korean BBQ Sauce
- 2 tablespoons tomato paste
- 1 tablespoon gochujang
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic finely minced
Korean BBQ Chicken
- 8 chicken drumsticks or bone-in thighs
- 1 tablespoon olive oil
- ½ teaspooon salt
- ½ teaspooon black pepper
- cilantro to serve
Instructions
- Preheat your BBQ to medium heat. (TIP: 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, water, salt, pepper, and garlic to boil, then set aside.
- Rub the chicken drumsticks or thighs with olive oil, then season with salt and pepper. Place the chicken on the grill, skin side up, and let it cook for 15 minutes. Flip the chicken over and cook until the skin is crispy and it is nearly fully cooked, 8-10 minutes.
- Baste the chicken generously with the Korean BBQ sauce and cook for another 6 minutes, turning and basting again halfway.
- Serve with a sprinkle of cilantro over the top.
Notes
- If grilling is unavailable, bake chicken at 425°F for 35 minutes, baste with sauce, then broil until sauce darkens.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat in microwave or eat cold.
- Serve with steamed rice and a fresh side salad for a complete meal.
- Using a BBQ mat helps keep your grill clean during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 2 drumsticks with a generous amount of sauce | |
| Calories | 270kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 222mg | 9% |
| Potassium | 442mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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