Korean Assorted Grilled Chicken
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Breast, thigh and wing each get their own seasoning here and end up side by side on one plate.
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Salt alone keeps the breast mild, gochujang gives the thigh heat and charred edges, and soy with garlic makes the wings savory. Because fat and muscle differ by cut, the breast comes off first while the other two stay on longer.
Ingredients
Instructions
- 1
If the 200 g chicken breast is thick, make shallow scores across the surface so it cooks evenly.
Rub it evenly with 0.5 teaspoon salt, then keep it separate from the other cuts.
- 2
Coat the 200 g chicken thigh with 2 tablespoons gochujang and 1 tablespoon sugar.
Spread the paste thinly by hand so it does not clump, because thick spots scorch before the meat cooks through.
- 3
Toss the 200 g chicken wings with 2 tablespoons soy sauce and 1 tablespoon minced garlic.
Work the seasoning around the joints, then rest all three prepared cuts for 30 minutes before cooking.
- 4
Before grilling, lightly blot excess moisture and thick surface seasoning from each piece.
Preheat a pan or grill over medium-high heat for about 2 minutes so the chicken sears instead of sticking and steaming.
- 5
Place the breast on first and sear both sides until lightly browned, then lower the heat to medium.
Cook 12 to 15 minutes total, removing it when the thickest part turns opaque white and the juices run clear.
- 6
Grill the thigh and wings over medium heat for 15 to 20 minutes each.
Turn the gochujang-coated pieces often to prevent scorching, then arrange each finished cut on one plate and serve immediately.
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