Korean BBQ Chicken

I grew up eating lots of korean food without really appreciating like every other little Asian baby with pigtails and horrendous bangs.
My mom used to make fantastic chicken when I was growing up. There were honey sesame wings, and roast drumsticks... and then there was this tangy, spicy asian sauce-d up chicken...

I've made a couple little changes, but this is basically how my mom made em.

 

Korean BBQ Chicken with Scallions

Ingredients

4 whole chicken legs

salt

pepper

chili powder

thyme

Sauce

2 cloves of garlic, minced

3 tbsps gochujang (this is a korean red chili paste found in ALL korean grocery stores. I get mine from Hanareum on 32nd street)

2 tbsps of hoisin sauce (found in asian markets and most specialty food stores in the city)

1/2 tbsp rice wine vinegar

dash of soy sauce

1/2 tbsp sugar

1 tsp sesame oil

Garnish

sesame seeds

red chili flakes

scallions

Directions

take the salt, pepper, chili powder and thyme, mix together and then rub the legs down, both on the outside of the skin and UNDER the skin... this allows the flavor to permeate the meat.. esp if your dinner guest (cough, N.Moss) doesnt eat chicken skin.

Mix together the sauce ingredients in a bowl. Brush a little onto the outside of your legs.

(super easy to make if you can grill... but, you know, NYC in Feb/March is not all that friendly to BBQ-ing)

Cook at 350 degrees for about 10 minutes. Brush more sauce onto your chicken.

Cook for another 20 minutes, and brush on more sauce.

Let cook another 20 minutes, brush more sauce on.

then switch your oven over to a low broil. top with a healthy coating of sauce and broil until its very brown and bubbly. around 8-10 minutes depending on your oven.

Take your chicken out of the oven and let it rest for 15 minutes.

do a last coating of sauce and then carve up the chicken.

Layer it onto a small plate. top with thinly sliced scallions, sesame seeds and chili flakes.