Easy Spicy Chicken Barbecue with Authentic Kuchujal Sauce

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Spicy Chicken Barbecue Recipe

Hello everyone, this is Gia. Today’s recipe is spicy chicken barbecue. We’re going to make an awesome sauce, which is based on kuchujal and it perfectly goes with chicken. The recipe is quite simple and even in a summertime when it’s very hot, you can easily make this dish or try another delicious easy BBQ tortilla wrap burger.

Spicy chicken barbecue cooked on a grill

Why You’ll Love This

Today’s recipe is spicy chicken barbecue. We’re going to make an awesome sauce, which is based on kuchujal and it perfectly goes with chicken. The recipe is quite simple and even in a summertime when it’s very hot, you can easily make this dish.

Ingredients for spicy chicken barbecue laid out on a table

Ingredients

  • four cloves of garlic
  • ginger
  • a few stalks of green onion
  • spoons of kuchujal
  • soy sauce
  • honey
  • a little bit of rice wine
  • black pepper
  • a dash of sesame oil
  • boiled chicken thigh with skin

Step-by-step instructions for preparing spicy chicken barbecue

Instructions

  1. We’re going to start from chopping the garlic.
  2. Grate the ginger.
  3. Chop green onion small.
  4. Combine everything in a bowl to make a marinade.
  5. Take the spoons of kuchujal goes in a bowl along with soy sauce and honey.
  6. Add a little bit of rice wine.
  7. Add garlic, ginger, and chopped green onion.
  8. Add black pepper and a dash of sesame oil.
  9. Mix well, okay, everything is all mixed.
  10. Make a sauce and set the sauce aside for at least 50 minutes so that all the flavors from the aromatics, such as garlic, ginger, green onion, goes to the kuchujal sauce.
  11. Pat try the boiled chicken thigh with skin on both sides, ensuring it’s ready for a delicious marinade, much like preparing crispy air fryer fried chicken.
  12. Preheat the oven to 200 Celsius degree or 400 Fahrenheit, a perfect temperature also for making amazing air-fried garlic parmesan chicken wings.
  13. Mix or marinade the chicken with the kuchujal sauce.
  14. Marinade chicken for about 10 minutes.
  15. Put the aluminum foil on the top to prevent from burning the chicken.
  16. Put a few holes on the top.
  17. Put this to the oven and cook for about 30 minutes and then check it.
  18. Cook and flip it.
  19. Flip to the skin side up.
  20. Cook a few minutes more until they’re cooked through and has a nice char on the skin side.
  21. With no foil, this chicken goes back in the oven and we’re going to cook another 15 minutes from now.
  22. Plate it.

Cooking tips for spicy chicken barbecue

Cooking Tips

You may substitute honey to brown sugar. You can substitute rice wine to dry white wine as well. Just be careful not to burn the chicken, similar to how one might prepare delicious garlic butter steak bites for dinner.

Serving Suggestions

I’m using chicken thigh today but you can use a whole chicken with bones in it, chicken breast. We can remove the skin. For another quick and satisfying meal, consider our easy homemade hamburger helper recipe.

Oh my god, so good, mmm, it’s not so spicy. Little bit salty, sweet, has a nice kick, looks great and it’s just awesome. I hope you enjoy my recipe.

Easy Spicy Chicken Barbecue with Authentic Kuchujal Sauce

This easy spicy chicken barbecue recipe features an awesome homemade sauce based on authentic Kuchujal, perfectly complementing tender chicken. It’s a simple dish that’s perfect even for hot summer days, delivering a delightful balance of spicy, salty, and sweet flavors.

  • 4 cloves garlic
  • 1-inch piece fresh ginger, grated
  • 2-3 stalks green onion, chopped
  • 3-4 tablespoons Kuchujal
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice wine
  • 1/2 teaspoon black pepper
  • 1 teaspoon sesame oil
  • 4 boneless, skin-on chicken thighs, boiled
  1. Finely chop the garlic.
  2. Grate the fresh ginger.
  3. Chop the green onion into small pieces.
  4. In a mixing bowl, combine the chopped garlic, grated ginger, and chopped green onion.
  5. Add the 3-4 tablespoons of Kuchujal to the bowl, along with 2 tablespoons of soy sauce and 1 tablespoon of honey.
  6. Pour in 1 tablespoon of rice wine.
  7. Add 1/2 teaspoon of black pepper and 1 teaspoon of sesame oil.
  8. Mix all the ingredients thoroughly until well combined to create the marinade sauce.
  9. Set the sauce aside for at least 50 minutes to allow the flavors from the aromatics (garlic, ginger, green onion) to properly infuse into the Kuchujal sauce.
  10. Pat dry the boiled chicken thighs with skin on both sides using paper towels.
  11. Preheat your oven to 200°C (400°F).
  12. Place the chicken thighs in a bowl or dish and mix them thoroughly with the prepared Kuchujal sauce, ensuring they are well coated.
  13. Let the chicken marinate in the sauce for about 10 minutes.
  14. Place the marinated chicken thighs on a baking sheet. Cover the baking sheet with aluminum foil to prevent the chicken from burning initially.
  15. Poke a few holes on top of the aluminum foil to allow steam to escape.
  16. Place the baking sheet with the chicken in the preheated oven and cook for about 30 minutes.
  17. After 30 minutes, carefully remove the aluminum foil. Flip the chicken thighs so the skin side is facing up.
  18. Continue to cook for a few more minutes until the chicken is cooked through and the skin begins to develop a nice char.
  19. Remove the foil completely and return the chicken to the oven to cook for another 15 minutes to achieve a crispier skin and deeper color.
  20. Once cooked, plate the spicy chicken barbecue and serve hot.

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