Main ingredients 🥩
ChickenYuzu marmaladeCheongyang chili pepperPerilla oilSalt
Kang Leo's Jeolla-do Style Grilled Chicken
A delicacy of grilled chicken with crispy skin and moist flesh, served with a sweet and spicy homemade chili yuzu sauce.
🙋 Recommended for
- ⭐ For those who want to experience the essence of crispy-on-the-outside, moist-on-the-inside grilled chicken
- ⭐ For those looking for a new chicken recipe beyond fried chicken or boiled chicken soup
Ingredients needed 🛒3 servings
- Chicken
- Yuzu marmalade
- Cheongyang chili pepper
- Perilla oil
- Salt
Recipe 🍳
- Trim the chicken (breast, thigh, wings) ensuring the skin stays attached, remove the large bones, and spread it out flat.
- Rinse the yuzu marmalade lightly in water to reduce the strong sweetness, then put it in a blender with the chili peppers.
- Add perilla oil and blend to make a spicy, sweet, and savory fresh chili yuzu sauce.
- Just before grilling, season the surface of the prepared chicken with salt and pepper.
- Lightly oil a pan or grill grate, place the chicken skin-side down, and grill.
- Do not flip too often; cook one side (especially the skin) thoroughly until crispy, then flip and cook through to the inside.
- Cut the well-grilled chicken into serving pieces and dip generously in the prepared chili yuzu sauce.
- Trim the chicken, keeping the skin intact, and spread each piece flat.
- Blend the rinsed yuzu marmalade, chili peppers, and perilla oil to make the sauce.
- Season the chicken with salt and pepper.
- Oil a pan and cook the chicken skin-side down until golden brown.
- Serve the crispy grilled chicken with the sauce.
Cooking tips 💡
- Season the chicken with salt just before grilling to keep the juices in and ensure delicious results.
- The chili yuzu sauce should be made fresh rather than aged to preserve its fragrance and avoid a green taste.
- For thicker cuts like thigh meat, score and flatten them to ensure even cooking through.
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