THE BEST BBQ CHICKEN I'VE MADE IN A VERY LONG TIME (OMG...) | SAM THE COOKING GUY

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more affordable.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: drumsticks

Breast is leaner, while drumsticks are often cheaper.

Begin by seasoning the chicken legs with kosher salt and black pepper.

Add coriander and gochugaru to the chicken legs, seasoning both sides thoroughly.

Place the seasoned chicken legs on a rack and put them in the smoker.

Check the chicken legs after 30 minutes; they should be around 110°F to 115°F.

After 1 hour, check the temperature again; the chicken legs should be between 175°F and 180°F, which is perfect for dark meat.

Prepare the sauce by mixing gochujang, soy sauce, brown sugar, fish sauce, rice vinegar, sesame oil, steak sauce, and gochugaru in a bowl until well combined.

Once the chicken legs are cooked, generously coat them with the prepared sauce on both sides.

Return the sauced chicken legs to the smoker for an additional 15 minutes to get sticky and tacky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens