Spicy Korean Marinated BBQ Chicken

Bowl of rice with teriyaki chicken on a wooden table
15–20 minutes
2–3 servings

Ingredients

  • 600 g chicken thighs (bone-in, skin-on preferred)
  • 1 Bottle The Han Kitchen Korean BBQ Spicy Chicken Marinade
  • 2 cups (approx. 400 g) jasmine rice, cooked
  • 2–3 spring onions (scallions), thinly sliced

Directions

  1. Place 600 g chicken thighs into a large sealable bag or container. Pour over The Han Kitchen Korean BBQ Spicy Chicken Korean BBQ Marinade, seal, and refrigerate overnight (8–12 hours).
  2. The next day, remove the chicken from the refrigerator 1 hour before cooking to allow it to come to room temperature.
  3. Strain the marinade into a bowl and reserve for later. Pat the chicken dry with paper towel and place onto a wire rack set over a lined baking tray.
  4. Preheat the oven to 190°C (fan-forced 170°C).
  5. Arrange the chicken thighs skin-side down on the rack. Roast for 25 minutes.
  6. Remove from the oven, turn the chicken skin-side up, and return to the oven for a further 10–15 minutes, or until the skin is crisp and the chicken is fully cooked.
  7. While the chicken is finishing, pour the reserved marinade into a saucepan. Bring to a simmer over medium heat and cook until reduced and thickened into a glaze.
  8. Remove the chicken from the oven and transfer to a serving dish. Brush generously with the reduced glaze.
  9. Serve hot with steamed rice and garnish with sliced spring onions & sesame seeds.