This spicy bbq chicken marinade will give you the most tender and juicy chicken on the grill, and you can make it as spicy as you want it. With this recipe, you can use any part of the chiken that you like. Marinating your chicken before grilling it up is a smart way to ensure a juicy, tender and flavorful meal. There are many options for marinating, but we have a great spicy bbq chicken marinade that will really spice it up for you.
To store for later: cool cooked chicken and package in an airtight container. Store in the refrigerator for up to 4 days. If you’d like to freeze the chicken, chill it completely in the fridge before storing it in the freezer for up to 6 weeks. Start by washing your chiken pieces nicely then place them in a bowl. Add some milk and marinate then let it sit in the refrigerator for 30 minutes while making the sauce.
For 2 pounds of chiken, you will use 6 cloves of garlic, mince them with ginger and chop some green onions, add salt and mix them together. If you want your chicken to be really shiny and spicy, add half a cup of hot pepper paste, rice syrup, hot pepper flakes, sesame oil and black pepper. Mix teh sauce well the set-aside. Starin your chin once it is out of the refrigerator then place in a bowl and add the spicy sauce and use your hands to mix well making sure that every piece of teh chiken has the sauce.
Let the sauce sit for a few minutes while preparing your barbecue and once ready, place the chiken on the grill and let it cook. Flip on the other side and let it cook until tender. Once tender, remove from the grill, serve and s\drizle with teh remaining bbq sauce.
- 2 pounds chicken drumettes
- ½ cup whole milk (optional)
- 6 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 green onions, chopped
- ½ cup hot pepper paste
- ⅓ cup rice syrup (or ¼ cup sugar)
- 2 tablespoons hot pepper flakes
- 1 tablespoon sesame oil
- ½ teaspoon ground black pepper
- Put the chicken in a bowl, add milk and mix it together by hand.
- Cover and refrigerate for 30 minutes
- Combine garlic, ginger, green onion, hot pepper paste, rice syrup, hot pepper flakes, sesame oil, and black pepper in a bowl and mix it well with a spoon
- Strain the chicken and squeeze a little to remove any excess milk. Put it in a large bowl.
- Add the paste and mix it well by hand. Refrigerate for 10 to 30 minutes.
- Grill or BBQ the chicken on medium heat for 30 minutes, or until well cooked.
- Keep flipping the drumettes over with your tongs so they don’t burn on the grill. Brush on any remaining hot sauce after the first turn over.
- Serve with rice and other side dishes.