Saturday, February 10, 2018

Korean BBQ Chicken

My ode to the PyeongChang Olympics- Korean BBQ Chicken!  Actually, I will confess that I actually baked it in the oven.  I promise to make this dish again in the summer when I can roll out the BBQ.

The main ingredient in the Barbecue sauce is gochujang.  A korean chili sauce that is sweet, spicy and thick.  Finding it was a bit of a mission.  T&T is the best place for finding any Asian ingredient you could ever wish for.  T&T on the eve of Chinese New Year is a crazy, amazing, "happening" place.  Despite the crowds, finding ingredients with names I can't pronounce was easy- the staff know their stuff and will gladly lead you to the right shelf.

Be sure to wander over to the produce section: Asian vegetables and fruits to discover.  Brought home lotus root (you will not find this at Farm Boy) to add to the Korean soup I am also making.  A lesser known ingredient for my guests to sample.

This recipe makes about four portions.


Korean barbecue sauce
2 tbsp     grapeseed oil
2 tbsp     seasoned rice vinegar
2 tbsp     soy sauce
2 tbsp     gochujang
1 tbsp     grated ginger
2 tsp       grated garlic
1 tsp       granulated sugar
1 tsp       sesame oil
4 chicken legs with the skin on
4 chicken thighs with the skin on
1 tbsp     grapeseed oil for brushing the grill

Finishing sauce
2 tbsp    lime juice (about 1 - 2 limes, scrubbed)
2 tbsp    finely chopped onion
3 tbsp    soy sauce
2 tbsp    sugar
1 tsp      grated ginger
1 tsp      grated lime rind



Combine oil, seasoned rice vinegar, soy sauce, gochujang, ginger, garlic, sugar and sesame oil in a bowl. Brush lightly over chicken legs and thighs, reserving remainder. Let sit for 30 minutes.

Combine lime juice, shallots, soy sauce, sugar, ginger and lime rind and stir until sugar is dissolved. Reserve.

Preheat grill to medium, about 350°F (180°C).

Brush oil on chicken and place on grill. Grill, turning occasionally, for 15 minutes. Brush with remaining barbecue sauce and cook until chicken is cooked through and browned, about another 5 to 10 minutes.

If you are baking in the oven, preheat your oven to 400 degrees.  Place the chicken pieces on a rack, inside a baking sheet.  Put the sheet in the oven, lower the heat to 350 degrees and cook for about 10 minutes.  Remove from the oven, turn over the chicken, brush on additional sauce and place back in the oven for about 15 minute more.  Check for doneness.

Remove to a platter and serve drizzled with finishing sauce. Surround with vegetables and serve kimchi alongside.

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