Smoky Honey Habanero Cast Iron Fire Chicken with Cheese
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
Asian
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
What can we say - this sauce is FIRE. Korean-inspired cast-iron cooked chicken, some sticky sweet heat and then gobs of melty cheese? Yeah, we're all over this dish. Watch the recipe video below!
Author:Jeanne Ryan
Ingredients
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1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
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1 Tbsp soy sauce
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1 Tbsp rice vinegar
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1 Tbsp sesame oil
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1 Tbsp Spiceology Korean BBQ
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2 Tbsp gochujang (Korean red chili paste)
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1 Tbsp soy sauce
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2 Tbsp Spiceology Smoky Honey Habanero
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2 cloves garlic, minced
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1 Tbsp grated ginger
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1 Tbsp mirin (or rice vinegar)
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1 tsp sesame oil for richness
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1 ½ cups shredded mozzarella cheese (low-moisture works best on the grill)
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1 tablespoon neutral oil (for greasing the cast iron)
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For garnish: sliced scallions and a dusting of Spiceology Korean BBQ. If you want to get super fancy add Spiceology Korean Chile Thread.
For the Chicken
For the Fire Sauce
Additional Ingredients
Directions
Prep the Chicken
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.
Make the Fire Sauce
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.
Preheat Grill & Cast Iron
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.
Cook the Chicken
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.
Add the Cheese & Serve
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.
Recipe Video
Recipe Note
Want to make this a one-pan dinner? Add some Korean rice cakes.
Ingredients: 1 lb Korean rice cakes (you can buy them at your local Asian grocery store or get them online.
Instructions: - In a bowl, soak the rice cakes in cold water for 10 minutes. Remove from water and set aside. - Add the rice cakes to the cast iron at the same time as the fire sauce and let ‘em cook.
