Hot off the grill, this spicy Korean chicken will not disappoint. Using chicken drumsticks and chicken thigh meat doused in a spicy, flavorful marinade, this grilled chicken needs to make an appearance on your dinner table soon!
The summer is in full swing and I’m loving every minute of it. Not sure if it’s the fact that we get to wear shorts and flip flops, the kids are out of school, there's an abundance of ice cream and homemade popsicles in the freezer, or that we can get out and enjoy the sun and nice weather — whatever it is, summertime is awesome and it's my favorite season. And for me, summer is synonymous with being outdoors and grilling.
I love everything about grilling. Firing up the grill, smelling whatever deliciousness we have going on, and also seeing my husband with his grilling utensils in hand. There’s something about a man who can grill. Too bad he won’t wear the cool apron I got him.
And the best thing? When it's his turn to grill, I get a night off from cooking and can just sit back with a drink in hand and relax.
July 4th is right around the corner and the only way my family knows how to celebrate is by inviting friends over and grilling. So kick back, grab a cold one, and fire up that grill. If you like chicken, you’ll love this Spicy Korean Chicken recipe.
Wishing everyone a safe and fun July 4th holiday! I hope it's filled with lots of food and great company. Enjoy!
Spicy Korean Grilled Chicken
2 small to medium yellow onions, coarsely chopped
4 to 5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.
Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.
- For more flavorful chicken, prick each piece of chicken just a couple of times with a fork before marinating. This helps the marinade penetrate the skin. You can also use boneless, skinless chicken thigh meat if desired.
- Since you are cooking chicken with the skin on, check your grill periodically for flare-ups. Have a spray bottle filled with water close by to extinguish any flare-ups to prevent excessive charring of your chicken.
(Image credits: Alice Choi)