Featured Recipe
Spicy Korean Grilled Chicken
By Kate
"
Korean inspired chicken, marinated in a fiery mix of chili-garlic paste and coarse sea salt with tamari for depth and honey for balance. Grilled low and slow first, then seared over direct flames while basting for a caramelized crust. Served best with quick stir-fried seasonal veggies and fragrant lemongrass lime rice. Timing and tactile cues matter—watch for sizzling skin and firm but juicy meat. Salt brings out juiciness, honey tempers heat, tamari adds umami. Swap chicken thighs for drumsticks, go gluten-free with coconut aminos. Avoid flame flare-ups by managing fat drips. This method locks flavor and ensures bite that’s tender, not rubbery.
"
Prep:
15 min
Cook:
40 min
Total:
55 min
Serves:
6 servings
Korean fusion
grilling
chicken recipes
Introduction
Coarse salt and chili garlic paste meet tamari and honey, kicking chicken thighs into bold overdrive. Marinate hours—flavors deep, meat stays juicy because salt does magic osmotic work. Grill low first to cook through without burning sugars. Flip often; watch sizzle sound for indirect cooking. Then direct heat for blistered skin, caramel notes. Baste with reserved sauce for layers. Perfect crisp-crackle sound expected here. Add quick fried greens and lemongrass lime rice for contrast. Skip soy? Use coconut aminos, same purpose different label. Flame flare-ups happen—manage. Cooking’s about feel, not rigid timer. Watch the transformation—skin puckers, meat tugs but firm. Taste heat balanced with honey curl, salty umami echo. This is Korean barbecue with a tweak and kitchen sense.
Ingredients
About the ingredients
Coarse sea salt isn’t just flavor; it pulls juices, firms meat, crucial here. Tamari or soy brings umami depth; tamari better gluten-free. Honey tempers chili paste heat but also caramelizes on grill—don’t skip. Chicken thighs keep moisture better than breasts, less risk of drying out on grill. For the chili garlic sauce, if unavailable, mix sambal oelek with minced garlic and a dash of fish sauce. Vegetables are quick stir-fried just to add crunch and freshness—don’t overcook. Jasmine rice with lemongrass and lime zest adds aromatic lift but plain rice works. Oil grill grates well preheats, reduces sticking; use high smoke point oil like vegetable or peanut oil. Swap chicken thighs for drumsticks or bone-in breasts but adjust marinating slightly and cooking times accordingly.
Method
Technique Tips
Skip rushing through marinade—salt takes time to draw in spices and tenderize. Room temperature chicken before grill prevents shock cooking outside while inside raw. Oiling grill is key; otherwise skin tears or sticks and you lose flavor bits. Indirect heat cooks chicken gently without burning sticky sugars in honey or sauce. Turning every 7–8 minutes evens char; listen for consistent sizzle. Direct heat finish is quick blast of caramelization—baste sauce often to build sticky glaze layers. Cracks, blistering, darkening skin smell indicators for caramel stage. Use instant-read thermometer for precision here to avoid dry chewy chicken. Let chicken rest few minutes after grill; juices redistribute. Quick stir-fried veggies want hot pan, short time—beefy crunch, not floppy. Lemongrass lime rice done at side while grilling; adding zest at end keeps aromas fresh. Flare-ups happen with fat drip; move chicken to cooler spot, close lid, avoid blowtorch effect.
Chef's Notes
- 💡 Marinate chicken well. Salt draws moisture. More time means deeper flavor. Not too salty if timed right. Check taste after a few hours. Over-marinating? Chances of too much salt rise.
- 💡 Watch grill temp. Medium-high works. Oil grates for non-stick. Gives nice sear, prevents tearing skin. Listen for the sizzle, consistent sound means even cooking. No sizzle? Check heat.
- 💡 Use thermometer. 165°F means chicken's done. Important for juicy meat. Avoid guesswork. No thermometer? Look for clear juices. Skin should be crispy, firm to the touch.
- 💡 Flame control is key. Dripping fat causes flare-ups. Move chicken away quickly. Close lid to diminish flames for safer cooking. Want caramelized skin, not burnt edges.
- 💡 Substitutes matter; drumsticks work well instead of thighs. Coconut aminos for tamari if gluten-free needed. Extra firm tofu can replace chicken for vegan option. Adjust time and marinade.
Kitchen Wisdom
How do I fix dry chicken?
Keep an eye on cooking time. Overcooking dries it out. Use thermometer for best results. Let rest after grill, juices redistribute.
Can I grill chicken breasts?
Yes, but they cook faster. Adjust marinade time. Cook on indirect heat initially, then sear. Needs careful watching.
What if my chicken sticks to the grill?
Oil grates well before cooking. If it still sticks, try loosening with spatula. Can also cook on indirect heat to avoid stickiness.
How to store leftover chicken?
Refrigerate in airtight container. Good for about 3-4 days. Can freeze for longer. Reheat gently to maintain moisture.
