Korean Barbecue Chicken
by Johnny Loua, Chef, Seattle, Washington
Sweet, savory, and just the right amount of spicy, this simple marinade will give your favorite chicken cuts a Korean-kick that goes especially well with fresh, vinegar-based sides. (Think kimchi!)
- 3 pounds Smart Chicken (whole chicken, breasts, thighs, or your favorite cut)
- ½ cup gochujang*
- ¼ cup sambal oelek**
- ½ cup brown sugar
- ¼ cup fish sauce
- 1 teaspoon ground ginger
- 2 tablespoons garlic powder
- ½ cup hoisin sauce
- ½ cup liquid smoke
- ½ cup sesame oil
- *Gochujang is a sweet-and-spicy Korean condiment. Look for it in the ethnic foods aisle, or online.
- **Sambal oelek is an Asian chile paste that adds a touch of heat and a lot of flavor. Look for it in the spice aisle or online.
In a large bowl, combine gochujang, sambal oelek, brown sugar, fish sauce, ground ginger, garlic powder, hoisin sauce, and liquid smoke. Submerge the chicken in the mixture and marinate overnight in the refrigerator.
Preheat the grill to 400°F. Brush the chicken with sesame oil and grill both sides until the internal temperature of the chicken registers 165°F. Serve with kimchee and dressed bean sprouts (optional).