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Korean Gochujang BBQ Chicken

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Korean Gochujang BBQ Chicken

These Korean style barbecued chicken thighs came out nice and crispy, juicy on the inside and the Korean Gochujang Raspberry BBQ sauce glaze was fantastic.  We first brushed the thighs with olive oil and salt and pepper and did a quick sear on the grill prior to adding the bbq sauce, to get the skin nice and crispy and to keep the bbq sauce from burning.  The trick is to add the bbq sauce towards the end of cooking to allow it to make a wonderful Korean sticky glaze.

Korean Gochujang BBQ Chicken


1.5 lb Chicken Thighs (bone in - skin on)
Olive Oil
Salt & Pepper
Wozz! Korean Raspberry Gochujang BBQ Sauce
Sliced Green Onion (for garnish if desired)


Step 1
Brush chicken thighs with olive oil on both sides and season with salt and pepper.

Step 2
Turn grill onto high heat.

Step 3
Grill skin side down for approximately 3-4 minutes or until skin is nice and crispy, While skin side is grilling, baste bottom with Wozz! Korean Raspberry Gochujang BBQ Sauce.   

Step 4
Once skin is nice and crispy, turn grill down to medium high heat and grill chicken basted side down for an additional 10 minutes.  

Step 5

Transfer chicken to a sheet pan and baste with Wozz! Korean Raspberry Gochujang BBQ Sauce.  On a cooler part of the grill (upper level rack is what we used) continue to cook chicken on sheet pan until nice and glazed (continue to baste as desired) and continue to cook chicken to approximately 170 degrees in deepest section of thigh. 

Step 6

Serve.  Garnish with spring onions if desired.  We served our chicken with a side of Asian Mango Coleslaw with Vietnamese Dressing.


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