Smoky Honey Habanero Cast Iron Fire Chicken with Cheese

Name: Smoky Honey Habanero Cast Iron Fire Chicken with Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces); 1 Tbsp soy sauce; 1 Tbsp rice vinegar; 1 Tbsp sesame oil; 1 Tbsp Spiceology Korean BBQ; 2 Tbsp gochujang (Korean red chili paste); 1 Tbsp soy sauce; 2 Tbsp Spiceology Smoky Honey Habanero; 2 cloves garlic, minced; 1 Tbsp grated ginger; 1 Tbsp mirin (or rice vinegar); 1 tsp sesame oil for richness; 1 ½ cups shredded mozzarella cheese (low-moisture works best on the grill); 1 tablespoon neutral oil (for greasing the cast iron); For garnish: sliced scallions and a dusting of Spiceology Korean BBQ. If you want to get super fancy add Spiceology Korean Chile Thread.

Jeanne Ryan

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Asian

Ingredients

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1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp Spiceology Korean BBQ

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2 Tbsp gochujang (Korean red chili paste)
1 Tbsp soy sauce
2 Tbsp Spiceology Smoky Honey Habanero
2 cloves garlic, minced
1 Tbsp grated ginger
1 Tbsp mirin (or rice vinegar)
1 tsp sesame oil for richness

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1 ½ cups shredded mozzarella cheese (low-moisture works best on the grill)
1 tablespoon neutral oil (for greasing the cast iron)
For garnish: sliced scallions and a dusting of Spiceology Korean BBQ. If you want to get super fancy add Spiceology Korean Chile Thread.

Directions

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In a bowl, toss the chicken with soy sauce, vinegar, sesame oil, and a pinch of salt and pepper. Let marinate while you make the sauce and prep the grill.

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In a bowl, combine gochujang, soy sauce, Smoky Honey Habanero, garlic, ginger, mirin, pepper, and sesame oil (if using).
Stir until smooth. Taste—it should be sweet, spicy, and deep.

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Preheat your grill to medium-high heat (400–450°F).
Place your cast iron pan directly on the grill grates to preheat for at least 5–7 minutes. Add a little neutral oil to coat once hot.

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Add marinated chicken to the hot cast iron in a single layer. Let sear undisturbed for a few minutes, then stir.
Once partially cooked (about 5–6 minutes), stir in the fire sauce.
Cook, stirring occasionally, for 8–10 more minutes, until the chicken is cooked through, the sauce is bubbling and sticky.

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Sprinkle mozzarella evenly over the top. Close the grill lid and cook for 3–5 minutes, until the cheese is melted and bubbly. You can finish it with a quick blast of indirect high heat for a golden top.
Carefully remove the cast iron from the grill (use mitts!). Garnish with sliced scallions and a sprinkle of Korean BBQ. - Serve hot, right out of the skillet, with cold beer or chilled soju on the side.

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