Korean BBQ Chicken Recipe
Sticky, sweet and spicy this Korean BBQ Chicken Recipe is a delicious addition to your regular grilling menu.
Barbecued chicken is everyone’s favorite go-to for the grill. It is the quintessential grilling classic, a crowd pleaser and a delighter of palates everywhere. Kick it up notch with ‘Not Your Mama’s’ finger-licking good Korean Barbecue Sauce (even though I am the mama) and you’ll have kids and foodies of all ages scrambling for seconds.
Have I ever told you about my friend Rebecca, from Foodie With Family? I met her at a fun girl’s weekend where she taught us all how to make cheese. Fresh mozzarella? I knew right away this bad (bad=good) mama jama was my kind of girl. Flash forward a few years and this talented friend has written the coolest canning book around about: Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them.
Forget canning as only being for farmers and preppers, Rebecca’s fun and unique recipes will have everyone scrambling for canning jars and the family canner.
You’ll find the Korean Barbecue Sauce featured in this Korean BBQ Chicken Recipe right in her new cookbook. It’s a sweet and spicy combination with garlic, ginger and soy. Oh so good, is what it is. Rebecca Lindamood knows how to pull a fabulous sauce together, that’s for sure. Her new cookbook is jam-packed (hehe get it? because canning?) of all kinds of goodness like Black Bean Chili, The World’s Best Pizza Sauce, or how about a Maple Bourbon Pecan Pie in a Jar? Not Your Mama’s Canning Book will help keep you stocked and ready to prepare an array of delicious dishes. And what a fabulous gift idea! The perfect gift for your foodie friends, newlyweds, or any young cooks wanting to learn how to can. Pair the book with some canning jars, a stainless canning funnel, and cute labels for a lovely gift.
Korean BBQ Chicken Recipe
For grilled chicken:
- 3 1/2-4 pounds bone-in, skin-on chicken pieces
- 1 cup (or more) of Korean BBQ Sauce
For the Korean BBQ Sauce* (makes 4 pints):
- 3 cups (700 ml) reduced-sodium soy sauce
- 3 cups (660 g) light brown sugar, packed
- 1 cup (240 ml) plus ¼ cup water (60 ml), divided
- 1 cup (240 ml) soju or sake
- ½ cup (105 g) gochujang
- ½ cup (120 ml) mild honey
- ⅓ cup (80 ml) rice wine vinegar
- ¼ cup plus 2 tablespoons (57 g) minced garlic
- ¼ cup (57 g) grated fresh ginger root
- 4 scallions, roots trimmed off, thinly sliced
- 1 ripe pear, peeled, cored and grated on the finest side of a box grater
- 1 teaspoon black pepper
- 1 teaspoon Korean chili pepper powder or crushed red pepper flakes
- 3 tablespoons (29 g) Clear Jel, ThermFlo or other canning starch
For grilled chicken:
- Heat grill to medium, about 300-degrees F.
- Place chicken side up on the grill. Cooked covered for 15 minutes. Flip chicken and continue cooking another 15 minutes or until internal temperature reaches at least 165-degrees F. Reduce grill temperature to medium-low heat. Generously brush chicken pieces with Korean Barbecue Sauce. Cook covered for around 2 minutes. Flip chicken and brush on more sauce. Close lid and cook another 2-3 minutes. If desired, additional sauce may be added while the chicken is cooling.
For the Korean BBQ Sauce:
- Combine soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper, and chili powder (or crushed red pepper flakes) in a large stainless stockpot or canning pot. Stir well and bring to a boil. Boil for 5 minutes, stirring frequently.
- In a small bowl, whisk together the canning starch and ¼ cup water until combined well. Gradually whisk the starch/water mixture into the barbecue sauce. Bring sauce back to a boil and boil for 1 minute or until thickened.
- Ladle sauce into sterilized pint or 24-ounce (475 ml) jars, leaving ½-inch (13 mm) headspace at the top of each jar. Dampen a paper towel with vinegar and use to clean the tops of the jars. Place lids onto the jars and turn to fingertip tightness.
- Prepare a canner or stockpot full of boiling water that will cover jars by 2 inches (5 mm). Use canning tongs to transfer the prepared jars to canner (or stockpot) of boiling water. Cover with lid, return the water to a boil and boil for 15 minutes. Carefully transfer hot jars to a towel-lined counter or cooling rack and allow to cool completely.
- Store the jars in a cool, dark place for up to 1 year. Once opened, store refrigerated for up to 3 weeks.
*The Korean Barbecue Sauce recipe featured makes 4 pints and can be stored for up to a year. If a smaller amount is desired, simply adjust ingredients accordingly.