Grilled Chicken with Korean BBQ Sauce

METHOD

brush the chicken with olive oil on both sides and season with salt and pepper.

prepare your braai by getting the coals hot and ready. you want a good, high heat for the initial sear.

place the chicken on the braai, skin side down, directly over the hot coals. grill for approximately 3-4 minutes, or until the skin is crispy and golden. while the skin side is grilling, baste the underside with super saucy korean bbq sauce.

once the skin is crispy, move the chicken to a slightly cooler part of the grill (medium-high heat) and turn them over, placing the basted side down. grill for an additional 10 minutes.

transfer the chicken to a sheet pan, and baste generously with more korean bbq sauce. place the sheet pan on a cooler part of the braai, such as an upper rack or away from direct heat. continue to cook the chicken slowly, basting as desired, until it’s nicely glazed and reaches an internal temperature of approximately 77°c (170°f) in the thickest part of the thigh.

serve hot, garnished with chopped spring onions if desired. this dish pairs perfectly with a side of asian mango coleslaw with vietnamese dressing, vegetables of your choice, or rice.

enjoy your braai with this flavorful twist.