Charcoal-Grilling Korean Chicken
Charcoal adds aroma and intense heat, but Korean marinades often contain sugar, soy, and gochujang that can scorch before the centre is cooked. A two-zone fire provides control.
Build two zones
Place most coals on one side and leave a cooler side. Start or finish over indirect heat as needed, then use direct heat for browning.
Remove excess marinade
Let thick marinade drain and wipe away heavy clumps. A thin coating browns more evenly and reduces flare-ups.
Turn and move the chicken
Do not leave sugary chicken over one hot spot. Rotate pieces, move them between zones, and keep the lid available to manage heat.
Verify doneness
Cook poultry pieces to 74°C in the thickest part according to Health Canada guidance. Check several pieces and avoid touching bone with the probe.
Quick checklist
- Create direct and indirect zones
- Drain thick marinade
- Watch for flare-ups
- Move pieces as needed
- Verify 74°C internally
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