Korean BBQ Chicken PT45M https://img1.recipesrun.com/201907/2019/1017/39/2/053282/300x200x90.jpg Sticky, sweet and spicy this Korean BBQ Chicken Recipe is a delicious addition to your regular grilling menu. Barbecued chicken is everyone’s favorite go-to for the grill. It is the quintessential grilling classic, a crowd pleaser and a delighter of palates everywhere. Kick it up a notch with finger-licking good Korean Barbecue Sauce. It’s a sweet and spicy combination with garlic, ginger, and soy. And you’ll have kids and foodies of all ages scrambling for seconds. 6 servings Ingredients: 3 tbsp. canning starch 1 tsp. Korean chili pepper powder or crushed red pepper flakes 1 tsp. black pepper 1 ripe pear, peeled, cored and grated on the finest side of a box grater 4 scallions, roots trimmed off, thinly sliced 1/4 cup grated fresh ginger root 1/3 cup minced garlic 1/3 cup rice wine vinegar 1/2 cup mild honey 1/2 cup gochujang 1 cup soju or sake 1 cup water, divided 3 cups light brown sugar, packed 3 cups reduced-sodium soy sauce 1 cup Korean BBQ Sauce 4 pounds bone-in, skin-on chicken pieces

Korean BBQ Chicken

4.3

( By zhanghengshuo )

Sticky, sweet and spicy this Korean BBQ Chicken Recipe is a delicious addition to your regular grilling menu. Barbecued chicken is everyone’s favorite go-to for the grill. It is the quintessential grilling classic, a crowd pleaser and a delighter of palates everywhere. Kick it up a notch with finger-licking good Korean Barbecue Sauce. It’s a sweet and spicy combination with garlic, ginger, and soy. And you’ll have kids and foodies of all ages scrambling for seconds.

01 Information

Grade easy
Serving 6 servings
Calorie 564 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

Korean BBQ Sauce
- 3 tbsp. canning starch
- 1 tsp. Korean chili pepper powder or crushed red pepper flakes
- 1 tsp. black pepper
- 1 ripe pear, peeled, cored and grated on the finest side of a box grater
- 4 scallions, roots trimmed off, thinly sliced
- 1/4 cup grated fresh ginger root
- 1/3 cup minced garlic
- 1/3 cup rice wine vinegar
- 1/2 cup mild honey
- 1/2 cup gochujang
- 1 cup soju or sake
- 1 cup water, divided
- 3 cups light brown sugar, packed
- 3 cups reduced-sodium soy sauce
Grilled Chicken
- 1 cup Korean BBQ Sauce
- 4 pounds bone-in, skin-on chicken pieces

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03 Method

Step 1

For grilled chicken: Heat grill to medium, about 300-degrees F. Place chicken side up on the grill. Cooked covered for 15 minutes.
Step 2

Flip chicken and continue cooking another 15 minutes or until internal temperature reaches at least 165-degrees F. Reduce grill temperature to medium-low heat.
Step 3

Generously brush chicken pieces with Korean Barbecue Sauce. Cook covered for around 2 minutes. Flip chicken and brush on more sauce. Close lid and cook another 2-3 minutes. If desired, the additional sauce may be added while the chicken is cooling.
Step 4

For the Korean BBQ Sauce: Combine soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper, and chili powder (or crushed red pepper flakes) in a large stainless stock pot or canning pot.
Step 5

Stir well and bring to a boil. Boil for 5 minutes, stirring frequently. In a small bowl, whisk together the canning starch and 1/4 cup water until combined well. Gradually whisk the starch/water mixture into the barbecue sauce. Bring the sauce back to a boil and boil for 1 minute or until thickened.
Step 6

Ladle sauce into sterilized pint or 24-ounce (475 ml) jars, leaving 1/2-inch (13 mm) headspace at the top of each jar. Dampen a paper towel with vinegar and use it to clean the tops of the jars. Place lids onto the jars and turn to fingertip tightness.
Step 7

Prepare a canner or stockpot full of boiling water that will cover jars by 2 inches (5 mm). Use canning tongs to transfer the prepared jars to canner (or stockpot) of boiling water.
Step 8

Cover with lid, return the water to a boil and boil for 15 minutes. Carefully transfer hot jars to a towel-lined counter or cooling rack and allow to cool completely.
Step 9

Store the jars in a cool, dark place for up to 1 year. Once opened, store refrigerated for up to 3 weeks. The Korean Barbecue Sauce recipe featured makes 4 pints and can be stored for up to a year. If a smaller amount is desired, simply adjust the ingredients accordingly.

04 Author

zhanghengshuo

35 Recipes

Korean BBQ Chicken

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