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