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Spicy Korean Fire Chicken
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Spicy Korean Fire Chicken

Spicy Korean Fire Chicken

Serves 4-6

Ingredients

Sauce

  • ½ cup gochujang (Korean red pepper paste)
  • ¼ cup hot honey
  • ¼ cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chipotle chile powder
  • 1 teaspoon cayenne pepper
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 2 teaspoons sesame oil
  • 2 teaspoons kosher salt
  • 3 tablespoons water

‍

Chicken

  • 6 bone-in chicken thighs
  • Diced green onions and esame seeds for garnish

Directions

  1. Combine sauce ingredients in a bowl and mix well
  2. Clean and oil the grill grates, and set for two-zone cooking, with the hot side preheated to medium-high
  3. Brush the skin side of the thighs with the sauce, then place skin side down on the hot side of the grill
  4. You're looking to get good grill marks on this side, and once you get them (after a couple minutes) give them a 45-degree turn and cook for another couple of minutes-and this is the time to brush the top side with the sauce
  5. When the second set of marks looks good, flip the thighs-and repeat on the bottom side the same way. When the bottom is good, move everything over to the indirect side
  6. And though we're on the indirect side to get the thighs cooked through, there's still some maneuvering to do. You want them all exposed to the heat in as even a manner as possible-and that might mean a little jockeying for position. The thicker thighs should spend more time closer to the hot side, but you can't ignore the smaller ones.You're also flipping them over and then back again, to guarantee even cooking throughout
  7. After about 15 minutes, feel free to give 'em another baste-and this is also the time to start checking with your thermometer
  8. We're looking for 175 - 180F, and when you get there, remove the thighs from the grill and tent them loosely with foil
  9. Let rest for a few minutes before eating

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