Smoked Korean Chicken has a flavorful glaze and a dipping sauce that is insanely delicious.
I first made this incredible smoked chicken for my family last week.
Since then I have made it two more times to share with my friend and also my daughter just because it’s so amazing!
Everyone that has tried this dipping sauce has said I should bottle and sell it.
Well, lucky for you all I am giving you the recipe for free 🙂
Now I can’t take all the credit here, most of the yumminess comes from this Korean chili paste called Gochujang.
It’s easy to find in the Asian section of most grocery stores.
How to make Smoked Korean Chicken
Whisk together the Gochujang, soy sauce, honey, garlic paste, and ginger paste in a bowl.
Then take 1/3 cup of this mixture and put it in a separate bowl with 1/3 cup mayo.
Whisk together and that’s your dipping sauce. You know, the one I should be selling 😉
The rest of the mixture will be brushed on all sides of a whole chicken.
I have the best luck getting it to stick if the chicken is pat dry first.
I also like to separate the skin from the breast and pour some of this mixture between the skin and breast.
Place the chicken in a smoker set to 225 degrees.
And brush with the remaining soy sauce/ Gochujang sauce every hour or so.
It creates a sweet and sticky glaze.
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After the internal temp is at 170 degrees, your work here is done!
All that’s left to do now is enjoy your Smoked Korean Chicken with that fabulous dipping sauce of course.
We were lucky to have some leftovers and made tacos with the leftover chicken and sauce the next day.
Wowzers…one of the best tacos I have ever had 🙂
More recipes to try just as yummy as Smoked Korean Chicken…
Check out the spice blends, unique sauces, and gift set options at Savory Spice Shop!
Smoked Korean Chicken
Smoked Korean Chicken has a flavorful and unique glaze with Korean gochujang chili paste, it can be smoked or baked in the oven
- 1 whole chicken (approx 5 to 6 pounds)
- 1/2 cup soy sauce
- 1/3 cup Gochujang Korean chili paste (Asian section of grocery store)
- 1/3 cup honey
- 2 Tbsps garlic paste or minced garlic
- 2 Tbsps ginger paste or minced ginger
- 1/3 cup mayo
Pat the chicken dry with paper towels and set aside on a tray.
In a bowl whisk together the soy sauce, Gochujang chili paste, honey, garlic, and ginger.
Put the mayo in a separate bowl and add 1/3 cup of the soy sauce/Gochujang mixture. Whisk and set aside for a dipping sauce.
Brush some of the soy sauce/Gochujang mixture over all sides of the whole chicken, separate the skin on the breasts and rub some of the sauce between the skin and chicken breasts as well.
Place in a smoker set to 225 degrees for 4-5 hours or until the internal temp is 170 degrees. Brush with the remaining soy sauce/ Gochujang mixture every hour.
Note: Can also be baked in the oven at 400 degrees for 1 hour, or until internal temp is 170 degrees.
Serve with the dipping sauce.