Korean Chicken

080/18: Korean Spiced Chicken Thighs

080/18 – Korean Spiced Chicken Thighs:

I have discussed our love for Korean food in some previous posts. When I saw “Korean BBQ” cookbook on Amazon I knew I had to have it! First cook from the book was Korean Spiced Chicken Thighs, or what the book calls BBQ Spiced Chicken Thighs with Yogurt Nuoc Cham Sauce.

Something I like about this book is it has sections on how to “KungFu your BBQ” – funny! It’s currently £14.42 on Amazon


  Previous Korean cooks on the blog are:

BBQ106/17: Bulgogi Burger

035/18: Spicy Gochujang Baby Back Ribs

The Ingredients:

Everything should be fairly easy to get. The items I bought online were Gochujung paste (£5.03 on Amazon), Korean Gochugaru Chilli Flakes (£3.99 on Amazon), Sambal Oelek (£4.45 on Amazon) and Hungarian Sweet Paprika (about £10 for a kilo on Amazon).

The Prep:

Bit of prep for this one starting with a BBQ Spice Rub – Dark Brown Sugar, Black Pepper, Korean Chilli Flakes and Maldon Sea Salt. Quite annoyingly (and this is a pet peeve of mine!) you have to make another rub to add part of it to this one – Blackening Seasoning: Sweet Paprika, Garlic Powder, Chilli Powder and Maldon Sea Salt.

Next up was a Lemongrass Chilli Sauce: Minced Garlic, Minced Ginger, Minced Lemongrass, Sweet Chilli Sauce, Fish Sauce, Sambal Oelek and Toasted Sesame Oil.

Lastly, Nuoc Cham Sauce: Dark Brown Sugar, Fresh Lime Juice, Fish Sauce, Water, Garlic and Thai Chillies.

In a bowl I mixed the BBQ spice rub with Gochujang and Lemongrass Chilli Sauce, added the chicken, gave it a good mix around then covered it and put it in the fridge for an hour.

Korean Chicken

The Cook:

This looked particularly messy plus the chicken wasn’t massive, sounded ideal for the Weber Kettle! A full chimney of Oxford Charcoal Hardwood Blend and once fully lit it was poured into one half of the kettle to create two heat zones. Grill on, chicken on:

Korean Chicken

2 minutes per side over direct heat then moved to indirect.

Korean Chicken

6 minutes per side (18 minutes total).

Korean Chicken

The sauce and flare ups wrecked the grill! After 4 minutes direct and 18 minutes indirect the chicken was hitting 75c on the Thermapen so time to come off.

Korean Chicken

I chucked some asparagus on the grill as I was plating up.

Korean Chicken

Time to Eat:

Two chicken thighs with Yoghurt Nuoc Cham Sauce (Greek Yoghurt, Nuoc Cham Sauce and the Korean Chilli Flakes). Simple!

Korean ChickenSummary:

With the amount of Gochujang paste and chilli flakes that went in to this along with how red the sauce mix was I was worried it was going to blow my head off but it wasn’t super spicy, more of a nice spicy taste. My 2 year old couldn’t get enough of the chicken which is always good feedback!

The Gartmorn Chicken was outstanding again, really tasty and very juicy. The recipe wasn’t hard to prepare for but took a bit of time, the cook was really easy but the end results were fantastic. I could have just kept eating it! I have an image of this chicken in a bun for a Korean burger, will work out the rest of the details and give it a go!

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber Kettle
Cook Method: Direct / Indirect
Charcoal: Oxford Charcoal Hardwood Blend
Smoking Wood: N/A
Cook temperature: 250c
Cook time: 22 Minutes
Internal temperature: 75c
Notes: 1: Cook more of it next time!
2: Watch flare ups when cooking direct so the skin doesn’t totally char!

THE BOOK:

If you like the look of this recipe you can buy the book for £14.42 on Amazon

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