Korean Chicken on a Gas Grill
A gas grill offers repeatable heat and easy zones, making it well suited to sticky marinades when the cook resists the urge to run every burner on high.
Preheat and clean
Preheat the grill, brush the grates, and oil them carefully. Clean grates reduce sticking and old burnt flavours.
Set a cooler zone
Turn one burner lower or off so chicken can cook through without burning. Bone-in pieces usually benefit from more indirect time.
Glaze near the end
Use a clean reserved sauce during the final minutes. Early heavy glazing can burn and create bitter patches.
Rest briefly
Rest cooked chicken for a few minutes so juices redistribute. Do not leave it in the temperature danger zone during a long outdoor event.
Quick checklist
- Preheat and clean grates
- Use a cooler zone
- Apply clean glaze late
- Check multiple pieces
- Rest briefly and serve
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