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Spicy Korean Barbecue Chicken Recipe

Tired of your standard grilled chicken? Spice things up with Great Canadian Griller Recipe Contest runner-up Roger Amsinga’s Spicy Korean BBQ Chicken!

Roger’s recipe uses Gochujang, a popular Korean fermented chilli paste, to amp up the spiciness of this exotic dish. Mirin, a type of rice wine similar to sake, tempers the spice and adds a hint of sweet, while a splash of sake adds a depth of flavour we just had to share.

Follow Roger’s recipe:

Spicy Korean Barbecue Chicken

Prep Time 3 hrs
Cook Time 15 mins
Ready In 3 hrs
Yields 4 servings


    • 1 lb chicken thighs (boneless, skinless)
    • 2 tbsp Gochujang (Korean red pepper paste)
    • 2 tbsp soy sauce
    • 1 tbsp mirin
    • 1 tbsp sake
    • 1/2 tbsp sesame oil
    • 1 tbsp red chili powder
    • 1 tbsp sugar
    • 1 tbsp minced garlic
    • 1 tsp grated ginger root
    • 1/4 tsp ground pepper


  1. To prepare the marinade, mix together all the ingredients except the chicken.
  2. Remove any excess fat from the chicken thighs and cut open so all pieces are an even thickness.
  3. Coat and marinate the chicken for at least 2 to 3 hours (overnight preferred).
  4. Preheat the grill to about 450°F.
  5. Place chicken and grill for 5-7 minutes per side until cooked through. Grill the chicken over direct heat for best results.
  6. Serve with your favourite side. The chef recommends red leaf lettuce!

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