Marinate chicken in a Korean-style sauce for a great BBQ dish

KOREA - (THE KOREA HERALD/ASIA NEWS NETWORK) This spicy marinated chicken dish is another great option for your Korean barbecue this summer.

Dark meat stands up better to the bold marinade in this recipe.

Boneless thigh meat is my favourite part of the chicken for grilling. Its open, flat surface works well for marinating and grilling. Deboned drumstick meat will be excellent for this recipe as well. Keeping the skin or not is a matter of personal preference.



    1kg boneless chicken thigh
    For the marinade
    3 tbsp Korean red chili pepper flakes (gochugaru)
    1 tbsp sugar
    3 tbsp soy sauce
    2 tbsp rice wine (or white wine)
    2 tbsp Korean red chili pepper paste (gochujang)
    2 tbsp honey (or 3 tablespoons corn syrup)
    2 tbsp maesil jeong
    1 tbsp sesame oil
    1/4 medium onion, grated
    2 tbsp minced garlic
    1 tbsp grated ginger
    1/2 tsp salt
    pepper to taste
    For the garnish
    2 tbsp chopped scallions
    1 tsp sesame seeds


    1. Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
    2. Combine the marinade ingredients in a bowl and mix well.
    3. Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
    4. Preheat a lightly oiled grill or grill pan over medium high heat. When hot, add the chicken pieces. Grill until cooked through and slightly caramelized, about four to six minutes on each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken in a skillet.

As a sweetener for the marinade, I used a Korean plum syrup called "maesil jeong" in addition to honey and sugar. It adds a bit of acidity and fruity sweetness to the dish.

Other options are pineapple juice or lemon juice with a bit more sugar. Grated apple works well, too. The marinade can be made two to three days in advance. Marinate the chicken overnight for best results.

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