Korean Glazed Chicken over Charcoal
Rated 5.0 stars by 1 users
Cuisine
Korean
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
This is is a flavour packed dish and when cooked on a hibachi or korean grill is so much fun. We often prep the skewers and glaze and let guests / family cook and baste their own.
Author:Shaun @ Food over Fire
Ingredients
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Habachi or other Charcoal Grill with reasonably fine mesh or grate
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12 Wood or Metal Skewers
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6 Boneless / Skinless Chicken Thighs
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Spray Oil (Nuetral)
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2 Tbsp Cochgijang Korean Chilli Paste (Asian Grocery Store)
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¼ Cup of Soy Sauce
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2 Tbsp Honey
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1 Tbsp each of finely diced Garlic and Ginger
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2 Tbsp of Rice Vinegar
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1 Pear or Green Apple peeled and finely grated
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¼ tsp of Salt
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½ tsp of Ground Pepper
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Water to loosen if needed
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Coriander Leaves
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1 Tbsp of toasted Sesame Seeds
Equipment
Ingredients
Gochujang Glaze
To Serve
Directions
Soak wooden skewers in water
Mix all glaze ingredients together and set aside.
Prepare chicken thighs by beating flat in a ziplock bag or glad wrap.
Skewer the thighs with two parallel skewer around 30mm apart.
Heat your charcoal grill, yakatori or korean grill to a medium high temperature (around 200c at cooking level).
Sray the chicken with oil. Cook skewers on one side until beginning to colour. Flip over and baste heavily. Once the underside has began to colour flip and baste again. Continue to flip and basting until the internal temperature of the chicken reaches 70c.
Service on a board or platter with coriander and sesame seeds scattered over top.
Recipe Note
This recipe is suitable for multiple protiens and veg. We've tried thinly sliced pork belly and spring onion with great success.
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