Sticky Korean Barbecue Chicken

Sticky Korean Barbecue Chicken

Recipe Serves: 6


1 large chicken (approx. 1.8 kg)

OR 12 chicken thighs or drumsticks pieces (approx. 2 kg) bone-in and skin on

1 tablespoon sesame seeds

100g Mrs Bridges Sweet Chilli Onion Relish

2 spring onions

2 limes, cut into wedges


For the marinade:

75g ginger, grated or very finely chopped

4 garlic cloves, grated or very finely chopped

150g Mrs Bridges Sweet Chilli Onion Relish

1 tablespoon Korean red chilli pepper flakes (gochugaru)

4 tablespoons soy sauce

2 tablespoons sunflower oil

1 tablespoon sesame oil

Follow The Recipe

If you are using a whole chicken prepare the bird for the barbecue by spatchcocking it, this will ensure the chicken cooks quickly and evenly on the barbecue. To spatchcock the chicken put it on the chopping board breast side down with the legs and the parson’s nose facing towards you. Using sturdy kitchen scissors or poultry shears cut through the meat and rib bones on one side of the parson’s nose all the way up to the chicken’s neck. Then repeat on the other side, you will now be able to completely remove the backbone. Keep the backbone for making stock later if you like.

Turn the chicken over and press down on the breasts to flatten the chicken. Insert a long metal skewer into one chicken thigh and then diagonally through the breast meat and then repeat on the other side. The skewers will make an X shape. The skewers help keep the chicken in shape and make it easier to manipulate on the barbecue.

To make the chicken marinade combine all the marinade ingredients in a medium bowl and mix well. Put the spatchcocked chicken or chicken pieces in a large container or baking tray and pour over the marinade. Rub the marinade into the chicken until all the surfaces are covered. Cover the container and put it in the fridge. Leave the chicken to marinade for at least two hours but you can leave it overnight.

Heat a small pan over a medium heat and add the sesame seeds. Toast the seeds, stirring frequently, for a couple of minutes until golden and then put into a small bowl to cool. Trim the spring onions, cut into 5cm lengths, and then cut into very thin strips. If you want the strips to curl up for pretty presentation, put them into a small bowl of very cold water with a couple of ice cubes.

Light the barbecue and when the charcoal is ready put the spatchcocked chicken or chicken pieces on the grill. If you are cooking a spatchcocked chicken cook for 15-20 minutes on one side and then turn it over and cook for another 15 minutes. Chicken pieces will take less time to cook, about 15 minutes. Do check the chicken is cooked by cutting into the thickest part of the thigh and checking the juices run clear. Once the chicken is mostly cooked brush it generously with Mrs Bridges Sweet Chilli Onion Relish and cook for another few minutes to give the chicken a sticky glaze. Put the chicken on a platter with wedges of lime and sprinkle over the toasted sesame seeds and spring onion curls.

This is great served with jasmine rice and stir-fried greens or as part of a barbecue spread.

Cook’s tip: If you can’t find Korean red chilli pepper flakes use paprika with a pinch of regular chilli flakes for extra heat.


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