The summer barbecue is one of the most wonderful warm weather activities. My favorite way to barbecue chicken is inspired by Korean flavors I grew up with when my mom would surprise us with some Korean delights. The red bean paste is one of my favorite things in the whole world and it adds the right kick to this barbecue recipe.
The chicken can be prepared on either the stove or the grill! I have included instructions for both methods.
Ingredients
- 24 pcs chicken thighs and legs
- 12 oz brown sugar
- 8 oz Korean red bean paste see notes for recommendations
- 8 oz ketchup
- 8 oz soy sauce
- 2 cloves garlic finely minced
Instructions
- In a large bowl, combine all the ingredients and stir. Let sit for at least an hour at room temperature and make sure the brown sugar fully dissolves in the liquids. If you want a spicier version, add fresh sliced long Asian chiles or crushed red pepper flakes.
- Clean and wash your chicken, then thoroughly dry it. (You don’t want to dilute the sauce with water.) Add the chicken to the sauce, ensuring that it is coated on all sides. Cover and marinate for at least 2 hours. (I prefer to let the chicken marinate overnight. It really increases the intensity of the flavors.)
Grill
- Place the chicken pieces directly onto the grill and cook on both sides until the outside is caramelized, but be careful not to let it burn.
- Once both sides are done, transfer the chicken to a sheet pan, cover with the remainder of the sauce, and place the pan on the grill. Let it cook until it is fall-off-the-bone tender, about 45 minutes.
Stovetop/Oven
- Preheat the oven to 350ºF.
- Heat a large sauté pan and coat the bottom with a small amount of oil. Place the chicken in the pan, skin-side down, and cook on both sides until the outside is caramelized, but be careful not to let it burn.
- Once both sides are done, transfer the chicken to a sheet pan, cover with the remainder of the sauce, and place the pan in the oven. Let it cook until it is fall-off-the-bone tender, about 45 minutes.
Notes
As you see in the photo, I serve this just like bulgogi. I will have traditional Korean kimchi and condiments on the side, along with long red-leaf lettuce.
I place the chicken over sticky rice. (See the recipes for sticky rice as I love to add beans, corn or other market fresh vegetables into the rice.)
Guests can eat the chicken as a platter or create Korean-style lettuce wraps by putting rice in the center of a lettuce leaf and topping it with chicken.
Where to get red bean paste…