Korean Spice-Rubbed Chicken Recipe

Recipe By Slurrp

Korean Spice-Rubbed Chicken is a flavorful and aromatic dish that combines the bold flavors of Korean cuisine with juicy chicken. The chicken is marinated in a mixture of Korean chili paste, soy sauce, garlic, ginger, and other spices, which infuses it with a delicious blend of sweet, spicy, and savory flavors. The chicken is then grilled or roasted to perfection, resulting in tender and succulent meat with a crispy and flavorful skin. This dish is perfect for those who love bold and spicy flavors and is a great addition to any Korean-inspired meal.

4.8
24 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Korean Spice-Rubbed Chicken
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ingredients serve

Ingredients for Korean Spice-Rubbed Chicken Recipe

  • 1 Chicken Thighs, Bone In And Skin
  • 1/2 tablespoon Korean Chili Paste
  • 1/2 tablespoon Soy Sauce
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Grated Ginger
  • 1/4 tablespoon Brown Sugar
  • 1/4 tablespoon Sesame Oil
  • 0.13 teaspoon Black Pepper
  • as required Chopped Green Onions And Sesame Seeds For Garnish

Directions: 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.
Nutrition
value
138
calories per serving
11 g Fat5 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    5g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    1mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    151mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp