As I’ve mentioned previously, Koreans love to braai and they do so quite brilliantly. Whilst galbi is the undisputed star of any Korean Barbecue, there are plenty of other yummy options vying for space on your grill – this tasty recipe being chief among them.

This simple recipe is an absolute barbecue wonder and, as with most Korean marinates, has a transformative effect on the chicken, especially if left overnight. Whilst you can get away with marinating your meat for less time, ideally this marinate needs at least 12 to 18 hours to work its magic.

This marinate also works perfectly well with other cuts of chicken, particularly spatchcocked chicken, but obviously you will have to adjust the cooking time accordingly (35 to 40 minutes on a low-medium barbecue)

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Korean Spicy Grilled Chicken 매운닭구이: Serves 6

• 1kg chicken thighs, boneless
• 1 onion, peeled and chopped
• 10cm ginger, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1/4 cup Korean chilli paste (gochujahng)
• 2 tbsp. light soya sauce
• 2 tbsp. water
• 3 tbsp. white sugar
• 2 tbsp. mirin or sake (substitute with vodka if you can’t find either)

Method:

1. In a food processor, purée the chopped onion, ginger and garlic until smooth
2. In a large mixing bowl, combine the puréed onion mixture with all the other ingredients except the chicken
3. Add the chicken and, using your hands, thoroughly mix the chicken with the marinate (you may want to wear disposable gloves for this as the marinate can stain)
4. Cover the bowl and marinate in the fridge overnight (or for a minimum of at least 8 hours)
5. Remove the chicken from the fridge at least 30 minutes before cooking
6. Cook the chicken on your braai/BBQ over a low-medium heat for about 8 minutes per side

For more Korean recipes, please click HERE

To find out more about how to stock a Korean Pantry, please click HERE

For more braai/barbecue recipes from The Muddled Pantry, please click HERE