Go Back Email Link
–+ servings
A chicken quarter with cucumber salad and rice.
Save
Print Pin
5 from 1 vote

Baked Korean BBQ Chicken

Baked Korean BBQ Chicken Recipe tossed into an Asian BBQ sauce made with fresh ginger, garlic, Korean Red Chili Flakes, and coconut aminos
Course Main Course
Cuisine Korean
Keyword Asian Chicken, Baked BBQ Korean Chicken, Baked BBQ Korean Chicken Recipe, Baked Chicken, BBQ Recipe, BBQ Sauce, Chicken, Chicken Recipe, Ginger & Garlic, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Korea BBQ Chicken and Pork Marinade, Korea BBQ Chicken and Pork Marinade Recipe, Korean Baked BBQ Chicken, Korean BBQ, Korean BBQ Chicken Recipe Oven, Korean BBQ Chicken Recipe Oven Recipe, Korean BBQ Chicken Sauce, Korean BBQ Chicken Sauce Recipe, Korean BBQ Sauce, Korean Red Chili Flakes, No Grains, No Wheat, No Wheat No Problem, Sticky & Slightly Spicy
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 servings
Calories 320kcal
Author LaRena Fry

Equipment

1 Broiler Pan

Ingredients

  • 3 lbs chicken pieces or quarters

salt and pepper chicken to taste

Korean BBQ Sauce

  • 1/2 cup my Hickory BBQ Sauce see recipe on my blog
  • 1/8 cup coconut aminos
  • 1/2 tsp freshly grated ginger
  • 2 tsp freshly squeezed lemon juice
  • 1/2 tsp fresh minced garlic
  • 1/2 tsp sesame oil
  • 1/4 - 1/2 tsp Korean Red Chili Flakes for hotter sauce add more flakes
  • 1/4 tsp tamarind powder

Instructions

  • Preheat oven to 400.
  • First, oil a baking pan.
  • Second, place a rack over the baking pan. 
  • Wash off the chicken pieces lightly dry off with a few paper towels. 
  • Add salt and pepper both sides of the chicken pieces or chicken quarters. 
    3 lbs chicken pieces or quarters
  •  Place chicken skin side down on the baking rack. 
  •  Place chicken skin side down on the baking rack. 
  • Next, put the chicken in the middle of the oven and bake for 25 minutes.
  • Lastly, remove chicken from the oven and flip over skin side up. 
  • Finally, return chicken to the oven and bake an additional 25- 30 minutes or until juices run clear.

NOTES: While chicken is baking make the Korean BBQ sauce. It goes a lot quicker if my Hickory BBQ sauce is already in your fridge. Skin will be slightly crisp. Remove chicken from oven and toss in Korean BBQ Sauce.

  • Firstly, in a small bowl combine all the ingredients and mix together. 
    1/2 cup my Hickory BBQ Sauce, 1/8 cup coconut aminos, 1/2 tsp freshly grated ginger , 2 tsp freshly squeezed lemon juice, 1/2 tsp fresh minced garlic, 1/2 tsp sesame oil, 1/4 - 1/2 tsp Korean Red Chili Flakes, 1/4 tsp tamarind powder
  • Lastly, add chicken, or chicken pieces and 1/2 the bbq sauce to a bowl. 
  • Finally, toss them together. Remove and serve

To Decorate: add green onions and sesame seeds. Use remaining BBQ sauce to dip your chicken into.

    Notes

    Nutrition Facts
    Servings 4.0
    Amount Per Serving
    Calories 320
    % Daily Value *
    Total Fat 16 g 24 %
    Saturated Fat 5 g 23 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 506 mg 21 %
    Potassium 4 mg 0 %
    Total Carbohydrate 15 g 6 %
    Dietary Fiber 0 g 0 %
    Sugars 5 g  
    Protein 17 g 35 %
    Vitamin A 0 %
    Vitamin C 0 %
    Calcium 0 %
    Iron 0 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

    Nutrition

    Serving: 4servings | Calories: 320kcal | Carbohydrates: 15g | Protein: 17g