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Sweet & Spicy Korean Chicken Grilled On The Weber Kettle
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- เผยแพร่เมื่อ 19 ต.ค. 2021
- I’m a big fan of that mix between sweet and heat when it comes to flavors. In this dish, Sweet & Spicy Korean Chicken, both are front and center in the most delicious way.
Rub Ingredients
1 TBSP Kosher Salt
1 TBSP Coarsely Ground Black pepper
2 tsp Granulated Garlic
½ tsp Ground Ginger
1 tsp Red Pepper Flakes
Glaze Ingredients
1 cup Maple Butter
½ cup Gochujang
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#cooking #grilling #chicken
10 pm, sitting here in Germany beside my son (that just fell asleep), after a terrible day at work, watching my favorite relaxation channel on TH-cam. Thank you, Ry.
Hope tomorrow is better for you 👍
@@CookingWithRy Back from work and ... talk about a 180 here. Too much and too complicated to explain here, but things went from dire to sweet. And I mean substantially. I will attribute that to your late night wishes, Ry! Thank you and ... never change!
Where in Germany since I work on Ramstein AB?
@@chrisrandel2668 280kms further North. Near Düsseldorf.
I bought a vortex from watching you and it adds another cooking avenue on the Weber, which I’ve used for over 40 years
Great job man can't wait to try it myself
Thank you Ry for another great cooking lesson.I am from Australia and have been following your inspirational cooking for a while now.You have made me bring my Webber Kettle back to life,get the dust off it and get a new grill plate.The sauces are a little harder to sorce here,it seems like America have a great abundance of mixtures & sauces.I love your calm voice and how you explain every stage in laymans terms.Look forward to tthe next lesson.I often take the Webber to my old workshop and cook up lunch for the boys using your recipies.Thank you(and the boys said to say thanks) Regards Phil.
Thank you for the very kind words :)
Ry easy day tomorrow enjoy watching the rain
Making this later this weekend awesome
they look lovely
You are the Bob Ross of BBQ.
Good to see the vortex back! I love mine. Thighs look great
You know the foods good when you get the eye roll, eye lid flicker, knee buckle step back.
You deserve wayyy more subscribers! Huge fan. Thanks for all the tips and tricks.
RY your sauces always have me wishing I had a bottle.
Chicken thighs are loaded with flavour. You really made those good. Maple butter is a nice touch. Cheers, Ry! ✌️
As much as I love steak and pork loin and brisket, etc, smoked chicken thighs are at the top, they are hard to beat for flavor for smoke absorption and hard to mess up. Lol
I love my Vortex!!! Just wish someone would make a grate like that for my 26" kettle!!! I love my 26" but it is difficult to find assessories for. I do make some myself, but not something like that grate. ☹️
Thanks for another great and inspiring video Ry.
Man I miss your channel haven’t been on TH-cam in a while but your videos are therapeutic
Thanks 😊
I’m now gonna try this recipe you shared….looks delicious!
I can't wait to try this glaze, it looks fantastic. I've been making your spicy peach glaze for my family for quite some time now, hope this one is a hit too!
Oh I love that peach glaze 😊
Love your channel Ry. I can’t wait to try. I learned how to barbecue by watching your videos. I cook on the Weber and your recipes are fool proof!
Great video Ry! You are the Bob Ross of BBQ....
I have a suggestion for non rubbery chicken skin. Jeff from Armadillo Pepper BBQ swears by duck fat. You can get it in a spray can on Amazon. Give it a try. Love the videos.
That glaze looks so good! 👍
That looks great! Will definitely try it.
I like you new camera work nice 👍🏾 also I would like to know where you got the vortex from and did you grill come with the open whole in the middle?
Great fan of yours 👍🏾🙏🏾
I got the Vortex from Amazon. There’s a link in the video description. And that grate is the Weber gourmet grate, or something like that. It came with my Weber Master Touch kettle 😊
New-ish fan, just wanted to thank you for doing what you do. Great content!
Thank you!
Presentation looks good. Have you thought about pulling the skin a side and season the meat, then put the skin back on to season it. This way both sides of the meat get the same amount of seasoning.
I like leaving the skin attached if possible.
Hi Ry, a little late to this video, I use my 18 1/2 for these with a homemade vortex, food mixer bowl with bottom cut off, anyway a good tip, give the weber lid a quarter turn every ten minutes for a more even cook and don't bother monitoring grill temp, both vents wide open, as IMO the hotter the better on a cook like this, love your channel.
Another good idea for upcoming BBQ weekends, thanks a lot
That is looking so good and tender ;P Nice video again Ry :D
Wow! Another Homerun
Can’t go wrong with bone in thighs RY ! The price is always right and they’re great for tacos the next day. Yumm
So a trick I learned to get the skin really crispy is to lift the chicken skins and kind of stand them up for the last 15 minutes or so of the cook (you'll want to separate the skin from the thigh when you're seasoning, leaving one corner or so attached). If I'm using a baste, I'll baste the skins first, lift them up, baste the chicken thigh under the skin. The skins turn to candy :)
😎👍🍻 I'm trying that, looked amazing!
The king is back!
Where in the world did you get almond wood? I would like to try it too. That was something new to me. Good video I’ll try it.
I’m fortunate to have a local wood supplier.
Ry! My man!
Wow
It looks so delicious😂😂😂😀💓
Lookes great Ry! Is there a reason to not season under the skin as well?
Many people do that. I like to try to keep the skin adhered to the meat if possible.
Who is the guitar player in your music? Sounds awesome.
Not sure. I use a commercial music licensing service 😊
What’s up Ry, looks hella delicious 😋 Bay Area slang! I made about 7 lbs of your whiskey 🥃 beef jerky! It’s so good !
Pretty video. I keep it simple - pile charcoal in chimney and stack to one side of the grill. No need for fancy equipment just a waste of $. Taste great!
Ry, Looks great! Making me hungry! Thighs are the best, except maybe for wings! That would make great wings! And maybe country style ribs! Can you tell I missed lunch!
Thanks for the video!
Those Thighs looked awsome! Glad to see Old Copper is still kicking!!! Love the Vortex for Chicken!
Winner! - winner! - sweet and spicy Korean chicken dinner! I'm thinking of injecting some of the glaze into a few thighs as an experiment. It will not be jellyroll chicken. Man that was juicy on your cutting board.
Injecting sounds like a plan 👍
Thoughts on replacing the maple butter with apple butter?
I wouldn’t turn that down 👍
Ry, any benefit to marinating these in the glaze overnight?
I’ve done that. It does make the skin a little more difficult to dry out.
Looks great trying it soon. How did the vortex not rock up to like 600? Every time I use it it’s piping hot
Amount of fuel and vent control. Just takes getting used to 😊
@@CookingWithRy thank you sir
Hello🌸🌸💖
It's a very cool and amazing video.
I was touched when I saw this.
I hope you become a warm neighbor.😊
I hope you'll always be full of love and happiness.💖🐾🌸🍒😀
Where do you get the almond wood from?
I'm fortunate to have a local supplier: thewoodshedoc.com/
Only place I could find olive wood after seeing one of your videos
dust the skins with corn starch and they will be crispy every time. You won't taste the corn starch.
1st! Looks good mmmmmm.
Gosh, I want SO much to like chicken thighs but I just Don't. I want to say I don't like dark meat but, drum sticks I don't mind. Hmmm...
👍👍🇺🇸🇺🇸
Bone in chicken thighs looking delicious 😋 😋😋
Love thighs, I buy breast once a years and it reminds me why I prefer thighs!
Oooh those look great. Love thighs on the vortex