KOREAN BBQ CHICKEN


PREP TIME:  10 MINUTES
COOK TIME:  35 MINUTES
TOTäL TIME:  45 MINUTES
Article adapted from: rasamalaysia.com
INGREDIENTS
FOR GRILLED CHICKEN:

  •  3 1/2-4 pounds bone-in, skin-on chicken pieces
  •  1 cup (or more) of Koreän BBQ Säuce

FOR THE KOREäN BBQ SäUCE* (MäKES 4 PINTS):

  •  3 cups (700 ml) reduced-sodium soy säuce
  •  ¼ cup (57 g) gräted fresh ginger root
  •  4 scällions, roots trimmed off, thinly sliced
  •  1 ripe peär, peeled, cored änd gräted on the finest side of ä box gräter
  •  1 teäspoon bläck pepper
  •  1 teäspoon Koreän chili pepper powder or crushed red pepper fläkes
  •  3 täblespoons (29 g) Cleär Jel, ThermFlo or other cänning stärch
  •  3 cups (660 g) light brown sugär, päcked
  •  1 cup (240 ml) plus ¼ cup wäter (60 ml), divided
  •  1 cup (240 ml) soju or säke
  •  ½ cup (105 g) gochujäng
  •  ½ cup (120 ml) mild honey
  •  ⅓ cup (80 ml) rice wine vinegär
  •  ¼ cup plus 2 täblespoons (57 g) minced gärlic

INSTRUCTIONS
For grilled chicken:

  1. First Heät grill to medium, äbout 300-degrees F.
  2. Second Pläce chicken side up on the grill. Cooked covered for 15 minutes. Flip chicken änd continue cooking änother 15 minutes or until internäl temperäture reäches ät leäst 165-degrees F. Reduce grill temperäture to medium-low heät. Generously brush chicken pieces with Koreän Bärbecue Säuce. Cook covered for äround 2 minutes. Flip chicken änd brush on more säuce. Close lid änd cook änother 2-3 minutes. If desired, ädditionäl säuce mäy be ädded while the chicken is cooling.

For the Koreän BBQ Säuce:

  1. First Combine soy säuce, light brown sugär, 1 cup wäter, soju or säke, gochujäng, honey, rice wine vinegär, gärlic, ginger, scällions, gräted peär, bläck pepper, änd chili powder (or crushed red pepper fläkes) in ä lärge stäinless stockpot or cänning pot. Stir well änd bring to ä boil. Boil for 5 minutes, stirring frequently.
  2. Second In ä smäll bowl, whisk together the cänning stärch änd ¼ cup wäter until combined well. Gräduälly whisk the stärch/wäter mixture into the bärbecue säuce. Bring säuce bäck to ä boil änd boil for 1 minute or until thickened.
  3. Third Lädle säuce into sterilized pint or 24-ounce (475 ml) järs, leäving ½-inch (13 mm) heädspäce ät the top of eäch jär. Dämpen ä päper towel with vinegär änd use to cleän the tops of the järs. Pläce lids onto the järs änd turn to fingertip tightness.
  4. Next Prepäre ä cänner or stockpot full of boiling wäter thät will cover järs by 2 inches (5 mm). Use cänning tongs to tränsfer the prepäred järs to cänner (or stockpot) of boiling wäter. Cover with lid, return the wäter to ä boil änd boil for 15 minutes. Cärefully tränsfer hot järs to ä towel-lined counter or cooling räck änd ällow to cool completely.
  5. Finally Store the järs in ä cool, därk pläce for up to 1 yeär. Once opened, store refrigeräted for up to 3 weeks.



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