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Courtesy of Chimac
Recipes

Chimac's Korean BBQ Chicken With Quick Pickled Red Onion

This recipe is from Dublin's favourite Korean chicken spot, Chimac. A big hit at any summer BBQ, this quick and easy recipe is tasty, fresh and full of flavour.

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This recipe from Dublin's favourite Korean chicken spot, Chimac, is sure to be a big hit at any summer barbecue. Quick and easy, this recipe is tasty, fresh and full of flavour.

"We chose this recipe to share with FOOD AND WINE as we thought it would be perfect for summer. It was one of the many sauces we came up with when working on the K-BBQ sauce we use in Chimac. It's tasty, but not too spicy and a nice introduction to Korean ingredients for those who might not be so familiar. Brown sugar and apple cider vinegar caramelize beautifully over high heat, but the real magic comes from doenjang, Korea’s answer to miso, and gochugaru, Korean red pepper flakes, which add a gentle but tasty kick. Serve straight from the BBQ with a summer salad of fresh green leaves or for something a little more filling, rice and vegetables. Enjoy!" – Sofie Rooney & Garret Fitzgerald, from Chimac, Aungier Street, Dublin 2.

Ingredients

Quick pickled red onions:

  • Two red onions, finely sliced
  • The juice of two freshly squeezed limes 
  • Salt to season

BBQ Chicken: 

  • 25ml rapeseed oil
  • 6 minced garlic cloves
  • 45g gochugaru (Korean red pepper powder)
  • 100g doenjang (Korean soybean paste)
  • 50g apple cider vinegar
  • 40g brown sugar
  • 20g soy sauce
  • 1kg deboned chicken thighs or 1.5kg chicken wings
  • Sesame seeds to garnish

Method

For the quick pickled onions:

  1. Dress the onions with a pinch of salt. Leave sit for 30 seconds.
  2. Squeeze lime juice over the onions and mix thoroughly. Leave it to sit for at least 30 minutes before serving. 
  3. This will keep refrigerated for up to four days.

For the BBQ chicken sauce:

  1. Heat rapeseed oil and garlic in a pan over medium heat for 3-4 minutes until fragrant. 
  2. Add gochugaru and let it cook, stirring frequently for about one minute. 
  3. Add sugar and stir till dissolved. Mix in the doenjang, cider vinegar and soy and stir until combined. Cook over medium heat for five minutes. 
  4. Allow cool to room temperature. This sauce can be kept for up to five days in a fridge so feel free to make it in advance. 

Cooking the BBQ Chicken:

  1. Divide the sauce in half. Use half to rub over the chicken as a marinade. Cover the chicken thighs or wings completely and wrap and refrigerate for 6-24 hours.
  2. Light a charcoal BBQ or alternatively, heat a griddle pan over high heat. Cook chicken for 20 minutes for wings turning them every six minutes or six minutes a side for each thigh piece.
  3. As you take the chicken off the heat, use the remainder of the sauce to coat the hot chicken.
  4. Garnish with quick pickled red onions and sesame seeds.

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