Name: Korean BBQ Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: whole chicken; (54 g) gochujang paste; (60 g) mirin; (21 g) honey; cloves garlic; 1-inch (2.5 cm) piece of ginger; (6g) salt; (1g) ground black pepper; (26g) vegetable oil

A Korean BBQ chicken emits a tantalizing aroma, featuring a crispy exterior and tender, juicy interior. It pairs beautifully with a refreshing vegetable salad or rice, enhancing your culinary experience.

Ingredients

0/9 Ingredients

Adjust Servings

1 whole chicken (about 3-4 pounds / 1360-1814g)

Marinade:

3 tbsp (54 g) gochujang paste
1/4 cups (60 g) mirin
1 tbsp (21 g) honey
4 cloves garlic (minced)
1-inch (2.5 cm) piece of ginger (grated)
1 tsp (6g) salt
1/2 tsp (1g) ground black pepper
2 tbsp (26g) vegetable oil

Instructions

0/4 Instructions

Step 1

In a bowl, mix together all the marinade ingredients until thoroughly combined.
Step 2

Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in a shallow dish. Pour the marinade over the chicken, making sure it is evenly coated. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
Step 3

Preheat your grill to medium-high heat (about 375-400°F / 190-200°C). Remove the chicken from the marinade and reserve excess marinade. Place the chicken on the grill breast-side down and cook for about 30 minutes, or until golden brown and slightly charred. Take it out of the grill and brush with more marinade. Flip the chicken over and continue grilling for another 30 minutes, or until the internal temperature reaches 165°F (75°C).
Step 4

Remove the chicken from the grill and let it rest for 5-10 minutes before slicing. Serve the Korean BBQ whole chicken hot. Enjoy!

Ingredients

Instructions

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