Korean-style barbecue chicken and sweetcorn
Judy Joo’s Korean-style barbecue chicken and sweetcorn is a hot, sweet twist on the classic combo. It’s a fiery bbq recipe you’ll come back to time and time again. We’ve got another great Korean barbecue idea from Judy, this barbecue short rib recipe, served with sushi rice, is a must-make.
Ingreadient
- 4 free-range chicken thighs, bone-in, skin-on
- 2 corn-on-the-cobs, cut in half
- Vegetable oil to brush
- 1 tbsp doenjang (see know how)
- 90g mayonnaise
- 300ml soy sauce
- 3 tbsp rice vinegar
- 3 tbsp honey
- 100g dark brown sugar
- 2 tbsp gochujang (see know how)
- 2 tbsp freshly grated ginger
- 4 large spring onions, finely chopped
- 6 garlic cloves, grated
- 2 tbsp toasted sesame oil
Instruction
- To make the mayo, mix the doenjang with the mayonnaise, then cover and chill in the fridge.
- For the marinade, whisk all the ingredients together in a bowl. Set aside 250ml for a glaze.
- Put the chicken thighs in a medium bowl and pour in the rest of the marinade, making sure the thighs are covered (you can use some of the reserved marinade if you need it). Cover and chill for at least 4 hours or overnight to let the flavours infuse. Bring up to room temperature for 30 minutes before cooking.
- Put a heavy-based saucepan over a low-medium heat and tip in the reserved marinade. Simmer for 8-10 minutes until reduced and thickened enough for a glaze.
- Heat the oven to 200°C/fan180°C/gas 6. Light the barbecue. Shake off excess marinade from the chicken, put in a roasting tin, then roast for 20 minutes. Put on the barbecue and cook for 10-12 minutes, turning once and brushing with the glaze, until sticky and cooked. Keep warm.
- Brush the corn with a little oil and barbecue, turning often, for about 10 minutes until the kernels are bright yellow and juicy. Brush the chicken lightly with more of the glaze, then serve with the corn and doenjang mayo for dipping.
