Korean Spice-Rubbed Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, combine Korean chili paste, soy sauce, garlic, ginger, brown sugar, sesame oil, and black pepper to make the marinade.
• STEP 2.Place the chicken pieces in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 2 hours or overnight.
• STEP 3.Preheat the grill or oven to medium-high heat. If using a grill, oil the grates to prevent sticking. If using an oven, preheat to 400°F (200°C).
• STEP 4.Grill the chicken for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). If using an oven, roast the chicken for about 25-30 minutes, or until cooked through.
• STEP 5.Remove the chicken from the grill or oven and let it rest for a few minutes before serving. Garnish with chopped green onions and sesame seeds, if desired.
• STEP 6.Serve the Korean Spice-Rubbed Chicken with steamed rice and your favorite Korean side dishes for a complete and delicious meal.

Cooking Tips

• For extra flavor, you can add a splash of rice vinegar or mirin to the marinade.
• If you don't have Korean chili paste, you can substitute with sriracha or another spicy chili sauce.
• Make sure to let the chicken rest after cooking to allow the juices to redistribute and ensure a moist and tender result.

Storage and Serving

• Leftover Korean Spice-Rubbed Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the chicken as a main dish with steamed rice and your favorite Korean side dishes, such as kimchi, pickled vegetables, or Korean-style salads.