Ingredients
Scale
- 1 whole chicken - cut into pieces
- Vegetable oil for drizzling
For the Marinade:
- 3 tbs. honey
- Juice of 1 lemon
- 5 - 6 garlic cloves
- 2 tsp. garlic chili sauce (chili paste)
- 1 tsp. Korean Red Chili Pepper flakes - Gochugaru
- 1 tbs. apple cider vinegar
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
Dipping Sauce for the Chicken:
- 3 tbs. honey
- 4 tbs. sweet pickle relish
- 4 cloves of roasted garlic
- 5 - 6 fresh mint leaves
- 1 tsp. apple cider vinegar
- 1/2 tsp. salt
Instructions
For the Marinade:
- Combine all of the ingredients for the marinade in a medium sized bowl and stir.
- Place the chicken pieces either in a bowl or zip lock bag and toss with the marinade.
- Place in the refrigerator and let the chicken marinade for at least one hour or up to overnight.
- Preheat Oven 350 degrees F.
- Place the chicken in a large cast iron pan and drizzle each piece with a bit of vegetable oil.
- Sprinkle each piece with a little extra Gochugaru and a sprinkle of sugar.
- Bake for 50 – 55 minutes or until or until the internal temperature reaches 165ºF and the skin is a nice golden color.
Dipping Sauce for the Chicken:
- Combine all of the ingredients for the dipping sauce in a single serve blender and blend.
- Serve alongside the chicken.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 173
- Sugar: 32.5 g
- Sodium: 1054.6 mg
- Fat: 3.8 g
- Saturated Fat: 2.9 g
- Carbohydrates: 36.8 g
- Protein: 2.2 g
- Cholesterol: 5.2 mg
