I Learned This Delicious Chicken Recipe In Korean Restaurant, And Now My Husband Always Asks Me to Make This Recipe for Dinner!

This recipe captures all the sweet, savory, and cheesy goodness you love, and is surprisingly easy to recreate in your own kitchen. The secret lies in the marinade – a flavorful blend of spices and herbs that infuses the chicken legs with irresistible taste.

It’s a fact that weekend dinners can be a struggle. You’re craving something delicious and satisfying, but the idea of slaving away in the kitchen after a long week is enough to send shivers down your spine. This is exactly where this recipe for BBQ Chicken with Corn and Cheese comes in – it’s become my secret weapon for transforming a humdrum weeknight into a restaurant-worthy experience.

It all started a few months ago when I visited this amazing Korean BBQ place with my husband. We devoured plate after plate of their melt-in-your-mouth chicken, perfectly glazed with a sweet and savory sauce, and then topped with a ridiculous amount of melty cheese and corn. It was pure heaven. But the price tag? Not so heavenly.

Determined to recreate that flavor explosion at home without breaking the bank, I embarked on a mission. After a few rounds of recipe testing (and let’s be real, some serious taste-testing!), I landed on this winner. It’s incredibly easy to make, requires minimal prep work, and the end result is so good, you’ll swear you ordered it takeout from your favorite Korean joint.

The key to this recipe lies in the marinade. It’s a symphony of spices and herbs that infuses the chicken legs with incredible flavor. Plus, the BBQ sauce is ridiculously easy to whip up, and the combination of melty cheese and sweet corn on top? Pure genius! So ditch the takeout menus and the delivery apps – this recipe is about to become your new weekend dinner hero.

Korean BBQ Corn Cheese Chicken Recipe

Ingredients

For the Chicken Marinade (makes enough for 1kg or 11 pieces of chicken legs):

• 1 kg (11 pieces) bone-in chicken legs (Tip: Skin-on, bone-in chicken thighs can be used as a substitute)
• 1 tablespoon sugar
• 1 tablespoon curry powder
• 1 tablespoon minced garlic (or 1 tablespoon garlic powder)
• ¾ teaspoon salt
• 1 teaspoon ginger powder
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 350 ml milk

For the BBQ Sauce:

• 1 ½ tablespoons chili powder
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 2 tablespoons honey
• ½ tablespoon sugar
• 1 tablespoon ketchup
• ¼ teaspoon ginger powder
• 1 teaspoon black pepper
• 5 tablespoons garlic water (see instructions below)

For the Garlic Water:

• 1 tablespoon minced garlic (or 1 tablespoon garlic powder)
• 5 tablespoons water

For the Toppings:

• 210 grams mozzarella cheese, shredded
• ½ cup (80 grams) sweet corn

Instructions

Marinate the Chicken:

1. Begin by prepping the chicken. Remove any excess fat from the chicken legs and cut them into 3-4 pieces for easier handling.
2. In a large bowl, combine all the marinade ingredients (sugar, curry powder, garlic, salt, ginger powder, black pepper, oregano, and milk). Add the chicken pieces and toss to coat them evenly.
3. Cover the bowl securely and refrigerate for at least 12 hours, ideally overnight, to allow the flavors to develop.

Make the Garlic Water (optional):

1. If you’re using fresh garlic in the BBQ sauce, you’ll need to prepare garlic water first. Simply combine the minced garlic and water in a small bowl and let it sit for 10 minutes. Strain the mixture to remove the garlic solids, leaving behind just the flavorful garlic water.

Prepare the BBQ Sauce:

1. In a saucepan, whisk together the chili powder, soy sauce, cooking wine, honey, sugar, ketchup, ginger powder, and black pepper. If you made garlic water, add it to the pan as well (skip this step if using garlic powder).
2. Bring the sauce to a boil over low heat, then simmer for 30 seconds. Remove the pan from the heat and set it aside.

Bake the Chicken:

1. Preheat your oven to 200°C (392°F).
2. After marinating, remove the chicken pieces from the marinade and let the excess drip off. Arrange the chicken pieces in a single layer on a wire rack placed over a baking sheet (skin side up, if using chicken legs).
3. Bake for 25 minutes, or until the chicken is partially cooked through. The cook time may vary depending on your oven, so keep an eye on it.

Flip and Baste the Chicken:

1. Carefully remove the baking sheet from the oven and flip the chicken pieces over. Brush the chicken generously with the prepared BBQ sauce. You can adjust the amount of sauce for your desired level of sweetness and smokiness.

Broil or Pan-Fry for Extra Crisp (optional):

1. If you prefer a crispier chicken skin, you can broil the chicken for the last few minutes of cooking. Alternatively, heat a frying pan with a little oil over medium heat and sear the chicken skin side down until crispy.

Assemble the Cheesy Corn Topping:

1. In a separate pan (around 20 cm or 8 inches in diameter), spread the shredded mozzarella cheese and sweet corn. Arrange the cooked chicken pieces over the cheese and corn mixture.

Melt and Enjoy!

1. Heat the pan over low heat, allowing the cheese to melt and bubble. Once the cheese is melted and gooey, remove the pan from the heat.
2. Serve immediately and savor the explosion of flavors – the tender, juicy chicken, the sweet and savory

Tips

• You can bake it in an air fryer or frying pan.
• The chicken in the video is only about 2/5 of the roasted lamb.
• If you do not have curry powder, you can substitute spices such as masala, cumin, and turmeric.
• If you omit the curry powder, add 3g (0.3tsp) more salt.
• Roasting the chicken cuts it in half, so you don’t need to cut it too small.
• If you wash the chicken before marinating, be sure to drain the water.
• You can use the marinade as it is when making fried chicken.
• The amount of milk is adjusted to the amount of salt, so do not reduce it arbitrarily.