Grilled Korean-Style Chili Chicken
Vegetables

Tender chicken legs glazed in a spicy, savory Korean chili sauce and grilled with potatoes, cabbage, kimchi, and chewy rice cakes for the ultimate cookout meal.

Ingredients

• 6–8 chicken legs
• 4 tbsp Korean chili paste (gochujang)
• 3 tbsp barbecue sauce
• 2 tbsp honey
• 1 tbsp sugar
• 1 tbsp chili powder
• 3 cloves garlic, minced
• 2 potatoes, chopped
• 1/2 cabbage, chopped
• 2 green chilis, chopped
• 1 cup kimchi
• 1 cup rice cakes
• 2 stalks green onion, chopped

Instructions

1. 1Prepare the charcoal

   

   Place your charcoal briquettes into a metal chimney starter positioned on the grill grate. Ignite the coals to prepare them for even heat distribution during grilling.

   Tip: Ensure the chimney starter is placed on a stable surface inside the grill to avoid tipping.
2. 2Make the Korean chili sauce

   

   Combine minced garlic, Korean chili paste, barbecue sauce, honey, sugar, and chili powder in a small bowl. Stir the mixture thoroughly until all ingredients are well incorporated into a smooth sauce.

   Tip: Adjust the amount of chili powder to suit your preferred heat level.
3. 3Tenderize the chicken

   

   Place the raw chicken legs on a wooden cutting board. Use a meat tenderizer tool to press into the chicken, which helps break down the fibers and allows the marinade to penetrate more deeply.

   Tip: Apply firm, even pressure across the surface of the chicken legs.
4. 4Marinate the chicken

   

   Place the tenderized chicken legs into an aluminum tray. Pour the prepared Korean chili sauce over the chicken and use your hands or tongs to ensure each piece is thoroughly and evenly coated.

   Tip: Ensure the chicken is fully submerged or coated in the sauce for maximum flavor.
5. 5Prepare the potatoes

   

   Using a sharp knife, carefully chop the potatoes into medium-sized, uniform pieces on a wooden cutting board to ensure they cook at the same rate.

   Tip: Keeping the pieces uniform helps them absorb the flavors of the dish evenly.
6. 6Assemble the tray

   

   Layer the chopped potatoes into the base of an aluminum tray. Arrange the fresh cabbage pieces on top of the potatoes to prepare for the addition of the chicken.

   Tip: The potatoes and cabbage will roast in the chicken juices, creating a delicious base.
7. 7Add green chilis

   

   Take the chopped green chilis and distribute them evenly over the potatoes and cabbage in the aluminum tray. This adds a fresh, spicy kick that will infuse the vegetables as they cook.

   Tip: If you prefer less heat, remove the seeds from the chilis before chopping.
8. 8Prepare the grill

   

   Once your charcoal is fully lit and glowing, transfer it to the grill. Carefully place the aluminum tray containing the marinated chicken and vegetable base directly onto the center of the grill rack.

   Tip: Ensure the charcoal is spread evenly to provide consistent heat across the entire tray.
9. 9Baste the chicken

   

   After 50 minutes of cooking, open the grill lid carefully. Using a brush, generously baste the chicken legs with more of the Korean chili sauce to ensure they stay moist and flavorful.

   Tip: Be cautious of flare-ups when opening the lid; keep a safe distance.
10. 10Add kimchi and rice cakes

    

    After basting, add the kimchi and raw rice cake sticks into the tray around the chicken. Continue cooking for another 10 minutes, allowing the rice cakes to soften and the kimchi to caramelize with the juices.

    Tip: Make sure the rice cakes are partially submerged in the sauce so they cook evenly without drying out.

Storage & Reheating

Burn It Off

Frequently Asked Questions