Home
Recipes
Mum's BBQ chicken

Mum’s bbq chicken with corn on the cob

Mum's BBQ chicken

Name: Mum's BBQ chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Korean
Ingredients: 300ml soy sauce; 100g dark brown sugar; 6 spring onions thinly sliced on an angle; 3 tbsp rice vinegar; 3 tbsp maple syrup; 2 tbsp gochujang (Korean chilli paste); 2 tbsp toasted sesame oil; 2 tbsp grated fresh ginger; 2 tbsp roasted sesame seeds; 6 cloves garlic grated or finely chopped; 8 boneless skinless chicken thighs; vegetable oil for grilling; doenjang mayonnaise (Korean brand mayonnaise mixed with doenjang, Korean soybean paste) to serve

Judy Joo

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

0 reviews

loading...

Enjoy this fantastic BBQ chicken – the stuff of legends for food writer Judy Joo, who remembers the recipe from her childhood. Serve with doenjang mayonnaise

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Fried prawns with garlicky hot pepper sauce

A star rating of 0 out of 5.0 ratings

Korean beef bulgogi skewers

A star rating of 5 out of 5.3 ratings

Korean fishcakes with fried eggs & spicy salsa

A star rating of 4.7 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

300ml soy sauce
100g dark brown sugar
6 spring onions

thinly sliced on an angle
3 tbsp rice vinegar
3 tbsp maple syrup
2 tbsp gochujang

(Korean chilli paste)
2 tbsp toasted sesame oil
2 tbsp grated fresh ginger
2 tbsp roasted sesame seeds
6 cloves garlic

grated or finely chopped
8 boneless skinless chicken thighs
vegetable oil

for grilling
doenjang mayonnaise (Korean brand mayonnaise mixed with doenjang, Korean soybean paste)

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal455
fat20g
saturates4g
carbs43g
sugars38g
fibre1g
protein26g
salt9.6g

Method

step 1

Mix together the soy sauce, sugar, spring onions, vinegar, maple syrup, chilli paste, sesame oil, ginger, sesame seeds, garlic and seasoning in a medium bowl, until the sugar has dissolved. Transfer 240ml of the marinade to a container, cover and chill. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and chill for at least 4 hrs or overnight.
step 2

Before grilling, let the chicken come to room temperature, about 30 mins. Meanwhile, put the reserved 240ml marinade in a pan and simmer for 8-10 mins or until it has thickened to a glaze-like consistency. Set aside.
step 3

Heat the grill to medium-high. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill for 15 mins, flipping the thighs halfway through, until cooked through. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the doenjang mayonnaise. Serve with corn on the cob and mashed roast sweet potato.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now