Korean BBQ Chicken

By zhanghengshuo

6 Person

45 Minutes

564 Calories

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.

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

Method

01

For grilled chicken: Heat grill to medium, about 300-degrees F. Place chicken side up on the grill. Cooked covered for 15 minutes.
02

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.
03

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.
04

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.
05

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.
06

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.
07

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.
08

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.
09

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.

Related Tags

Korean BBQ Chicken

4.7

( By zhanghengshuo )

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

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