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Korean Style Chili-Garlic BBQ Gochugaru Marinade for Chicken
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Korean Style Chili-Garlic BBQ Gochugaru Marinade for Chicken

Spicy, Sharp and Flavorful Marinade. Korean Gochugaru Marinade combines this bright red chile powder: Gochugaru. A medium-spicy coating to drench chicken prior to grilling with Garlic & Ginger. Finger-Licking Good! See Glaze recipe below.
Prep Time10 minutes
Total Time10 minutes
Course: Asian condiment
Cuisine: Korean
Keyword: Gochujang Chile Marinade, Korean marinade
Servings: 12 servings; Makes 1/2 cup
Author: Karen Sheer a zest for life

Equipment

  • 1 small food processor or blender for doubled recipe

Ingredients

  • 4 teaspoons ground Gochujang Chile*
  • 1 tablespoon fresh ginger peeled, coarsely chopped
  • 2 tablespoons fresh garlic peeled, coarsely chopped
  • 1/4 cup onion peeled and diced
  • 2 teaspoons tomato paste
  • 2 tablespoons rice wine vinegar (can use lime juice)
  • 1 tablespoon coconut palm sugar or light brown sugar
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon filtered water
  • 1 1/2 teaspoon sea salt (more will be used to sprinkle on chicken)

Instructions

Gochugaru Marinade for Chicken Ingredients:

  • Add all ingredients to a small food processor. Run machine until smooth with a little texture, about 1 minute.
    Can use a blender - but works best with a doubled recipe.

Marinade Chicken & How to Grill:

  • The full recipe marinates about 5 pounds of bone-in, cut up chicken.
  • Clean and dry chicken. Take out 2 T. of the marinade and SET ASIDE in a small bowl for the glaze.
    Add marinade and rub it over and under the skin. Add to a large bowl, marinate and cover overnight the refrigerator, or at least 6 hours.
  • Preheat your grill, set to moderate heat. Brush the grill with neutral oil. Add the pieces - and let develop a nice dark color, then turn over with tongs. Watch for flare-ups, especially when skin side down. Turn the heat down to low and cook on the second side* until chicken has cooked through and registers 165° in an instant read or meat thermometer.

* Glaze for the Chicken:

  • Add 1 tablespoons of honey (I use local raw honey) to the reserved 2 T. of marinade. Brush over the chicken in the final 10 minutes of cooking.

Garnishes:

  • Garnish with chopped chives and or thyme. Garnish with thyme branches and serve with lime wedges.

Notes

Gochujang Chile* - this popular Korean ingredient is fruity and smokey with a mild-medium heat. The texture is between a powder and a flake. Offers a bright red hue with moderate heat. Find online and on Amazon.  
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 31kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 254mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg