Last BBQ of the Season ... Spicy Korean Chicken Drumsticks, Hot Dogs and Pork Chops
POST EDITED to feature the spicy Korean chicken drumsticks.
The weather has finally started getting cool heralding the arrival of fall. It made me realize that, after getting a replacement tank of propane this summer, I only bbq'd once more, on June 1st ... a half dozen pork chops. I decided to have one last bbq and racked my brain for something appropriate to throw on. All I had in my freezer was a package of hot dogs, which was kind of sad.
And then, on Friday, the newest Food Basics flyer listed a sale on chicken drumsticks (and thighs) and ... pork chops. Both for $1.98 a pound. So, I splurged and bought a 3 pound tray of each.
I did a little something special with the drumsticks ... marinating them in a mixture containing gochujang, Korean chili paste. The results were moist, spicy and very flavourful.
Spicy Korean Chicken Drumsticks - You're seeing the pretty side of the drumsticks, where I timed it perfectly at 3 min on high heat. After searing on all sides, move the drumsticks to the cool side of the grill and finish cooking or your marinade will burn. One of the good things about leaving the skin on is that your meat will remain nice and moist.
Spicy Korean Grilled Chicken - serves 4-6
2 small or 1 medium yellow onion, cut in half and thinly sliced
4 to 5 garlic cloves, minced (replaced with 1/2 tsp garlic powder)
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon rice vinegar
1/4 cup toasted sesame oil
3 pounds bone-in, skin-on chicken (drumsticks or thighs)
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well.
Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered.
Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
To help the marinade penetrate the meat, you can pierce the chicken in several places with the tines of a fork, or, using a sharply pointed wooden toothpick.
Grill the chicken pieces using your favourite bbq'ing technique.
NOTE: Because I don't like waste, I transferred the marinade mixture to a small saucepan, brought the contents to a boil and then cooked it on medium, with a lid on, for 7 minutes. This killed off any bacteria from the raw meat marinating in it and thickened the marinade. The result was a spicy baste or sauce to use on the chicken drumsticks when serving, or drizzled over the accompanying side dish of plain rice. You can even use it as a baste on any pork or beef ribs you may be bbqing.
Gochujang sauce/baste
A dozen bbq'd hot dogs and potatoes (3 regular and 2 sweet)
BBQ'd Pork Chops
"Spicy Korean Chicken Drumsticks" slathered liberally with a sauce made from the Korean chili paste marinade, along with couscous, corn and salad
BBQ'd pork chops, Mexican rice and salad
The weather has finally started getting cool heralding the arrival of fall. It made me realize that, after getting a replacement tank of propane this summer, I only bbq'd once more, on June 1st ... a half dozen pork chops. I decided to have one last bbq and racked my brain for something appropriate to throw on. All I had in my freezer was a package of hot dogs, which was kind of sad.
And then, on Friday, the newest Food Basics flyer listed a sale on chicken drumsticks (and thighs) and ... pork chops. Both for $1.98 a pound. So, I splurged and bought a 3 pound tray of each.
I did a little something special with the drumsticks ... marinating them in a mixture containing gochujang, Korean chili paste. The results were moist, spicy and very flavourful.
Spicy Korean Chicken Drumsticks - You're seeing the pretty side of the drumsticks, where I timed it perfectly at 3 min on high heat. After searing on all sides, move the drumsticks to the cool side of the grill and finish cooking or your marinade will burn. One of the good things about leaving the skin on is that your meat will remain nice and moist.
Spicy Korean Grilled Chicken - serves 4-6
2 small or 1 medium yellow onion, cut in half and thinly sliced
4 to 5 garlic cloves, minced (replaced with 1/2 tsp garlic powder)
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon rice vinegar
1/4 cup toasted sesame oil
3 pounds bone-in, skin-on chicken (drumsticks or thighs)
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well.
Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered.
Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
To help the marinade penetrate the meat, you can pierce the chicken in several places with the tines of a fork, or, using a sharply pointed wooden toothpick.
Grill the chicken pieces using your favourite bbq'ing technique.
NOTE: Because I don't like waste, I transferred the marinade mixture to a small saucepan, brought the contents to a boil and then cooked it on medium, with a lid on, for 7 minutes. This killed off any bacteria from the raw meat marinating in it and thickened the marinade. The result was a spicy baste or sauce to use on the chicken drumsticks when serving, or drizzled over the accompanying side dish of plain rice. You can even use it as a baste on any pork or beef ribs you may be bbqing.
Gochujang sauce/baste
A dozen bbq'd hot dogs and potatoes (3 regular and 2 sweet)
BBQ'd Pork Chops
"Spicy Korean Chicken Drumsticks" slathered liberally with a sauce made from the Korean chili paste marinade, along with couscous, corn and salad
BBQ'd pork chops, Mexican rice and salad