Today’s recipe is hot and spicy and great for summertime; it’s Korean-style spicy BBQ chicken. It will be welcome at any family barbecue or get-together with your friends. I made it with chicken drumettes but you could use any chicken for this, as long as the pieces are small and can absorb the spicy sauce well. You could try chicken drumsticks or chicken breast but you will have to slice and score them nicely so they will marinate well.
Use grill or thick grill pan to cook it but be sure to cook outside the home because it gets really smoky and spicy as it cooks. Don’t panic if you have trouble breathing from the spicy fumes! The finished dish it not as spicy as you might think, and if you like it milder, you can use less hot pepper paste or flakes.
The cooking time will vary depending on the heat of your grill and the size of your chicken pieces. You can try the chopstick test to see if it’s cooked: spear the chicken with a wooden chopstick, and if it comes out clean, it’s ready!
When I filmed this video, I made this for my family dinner while I was traveling in the California desert. I served it with rice, kimchi, cold cucumber soup, and acorn jelly salad. It was very refreshing and simple dinner and everybody enjoyed it. The cold cucumber soup and seasoned acorn jelly really go well with the spiciness of the chicken.
Seasoned Acorn Jelly (Dotorimuk-muchim: 도토리묵무침)
Enjoy the recipe and happy cooking!
2 pounds chicken drumettes
½ cup whole milk (optional)
6 garlic cloves, minced
1 teaspoon minced ginger
2 green onions, chopped
½ cup Korean hot pepper paste
⅓ cup rice syrup (or ¼ cup sugar)
2 tablespoons Korean hot pepper flakes
1 tablespoon sesame oil
½ teaspoon ground black pepper
Prep the chicken, if using milk:
Put the chicken in a bowl, add milk and mix it together by hand.
Cover and refrigerate for 30 minutes
Make the spicy paste:
Combine garlic, ginger, green onion, hot pepper paste, rice syrup, hot pepper flakes, sesame oil, and black pepper in a bowl and mix it well with a spoon.
Strain the chicken and squeeze a little to remove any excess milk. Put it in a large bowl.
Add the paste and mix it well by hand. Refrigerate for 10 to 30 minutes.
Grill or BBQ the chicken on medium heat for 30 minutes, or until well cooked. Keep flipping the drumettes over with your tongs so they don’t burn on the grill. Brush on any remaining hot sauce after the first turn over.
Serve with rice and other side dishes.