SMF Kitchen
@smfchicken
00:10
Prep
00:15
Cook
00:30
Inactive Time
00:55
Total Time
Ingredients & Directions
Directions
Korean BBQ Chicken
1 1/2 - 2lbs
Springer Mountain Farms Drumsticks*
1 1/2 tablespoons
Korean gochujang (red chili paste)
2 teaspoons
Korean gochugaru (red chili powder or substitute with generic ground chili powder)
2 tablespoons
Sesame oil
1/4 cup
Tamari (gluten free soy sauce)
2 tablespoons
Granulated sugar
2 tablespoons
Minced ginger
5 cloves
Garlic, peeled & minced
1 teaspoon
Salt
1/2 teaspoon
Ground black pepper
Chopped green onions for garnish
- Place chicken drumsticks in a disposable sealable bag.
- In a small bowl, combine the remaining ingredients, & whisk to combine for the marinade.
- Reserve 1/4 of marinade for glazing chicken once cooked; store in fridge until the chicken starts to cook.
- Pour the remaining marinade over the chicken, seal and place in the refrigerator for at least 30 minutes, but best if you have time to let it marinate for about 2 hours.
- Preheat grill to medium high, creating a direct and indirect cooking zone in case of flare ups.
- Grill over direct heat on both sides until chicken is slightly charred and then move to indirect grill zone to finish cooking until the internal temperature reaches 165°F.
- Brush extra marinade on for another layer of glaze and heat for another few minutes.
- Garnish with chopped green onions.
- Best served with steamed rice.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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00:10
Prep
00:15
Cook
00:30
Inactive Time
00:55 Total Time
Ingredients
Directions
Korean BBQ Chicken
1 1/2 - 2lbs
Springer Mountain Farms Drumsticks*
1 1/2 tablespoons
Korean gochujang (red chili paste)
2 teaspoons
Korean gochugaru (red chili powder or substitute with generic ground chili powder)
2 tablespoons
Sesame oil
1/4 cup
Tamari (gluten free soy sauce)
2 tablespoons
Granulated sugar
2 tablespoons
Minced ginger
5 cloves
Garlic, peeled & minced
1 teaspoon
Salt
1/2 teaspoon
Ground black pepper
Chopped green onions for garnish
- Place chicken drumsticks in a disposable sealable bag.
- In a small bowl, combine the remaining ingredients, & whisk to combine for the marinade.
- Reserve 1/4 of marinade for glazing chicken once cooked; store in fridge until the chicken starts to cook.
- Pour the remaining marinade over the chicken, seal and place in the refrigerator for at least 30 minutes, but best if you have time to let it marinate for about 2 hours.
- Preheat grill to medium high, creating a direct and indirect cooking zone in case of flare ups.
- Grill over direct heat on both sides until chicken is slightly charred and then move to indirect grill zone to finish cooking until the internal temperature reaches 165°F.
- Brush extra marinade on for another layer of glaze and heat for another few minutes.
- Garnish with chopped green onions.
- Best served with steamed rice.
