Bbq Corn Cheese Chicken

Ingredients

• 1 kg Boneless chicken leg pieces (skin on) (Approximately 11 pieces, trimmed of excess fat)
• 6 g Salt (Kosher or table salt)
• 10 g Granulated sugar
• 10 g Curry powder (Mild Korean curry powder)
• 2 g Ground ginger powder
• 20 g Minced garlic (fresh) (For the rub)
• 2 g Black pepper powder (Freshly ground)
• 1 g Dried oregano
• 350 ml Whole milk
• 20 g Minced garlic (fresh) for sauce
• 30 ml Water (Room temperature)
• 7 g Chili powder
• 7 g Soy sauce
• 12 g Ketchup
• 5 g Granulated sugar (for sauce)
• 7 g Cooking wine (Dry sherry or mirin)
• 0.5 g Ground ginger powder (for sauce)
• 22 g Honey
• 1 g Black pepper powder (final) (Add at end of cooking)
• 210 g Mozzarella cheese, shredded (Full‑fat for meltiness)
• 80 g Sweet corn kernels (Canned, drained or frozen thawed)

Instructions

1. Trim and cut the chicken

   Remove any remaining fat from the boneless chicken leg pieces and cut each piece into 3‑4 bite‑size chunks.

   Time: PT10M

2. Prepare the dry rub

   In a large bowl combine salt, sugar, curry powder, ginger powder, minced garlic, black pepper, and oregano. Mix well.

   Time: PT5M

3. Marinate the chicken

   Add the chicken pieces to the bowl, pour in the milk, and toss until every piece is evenly coated with the rub. Transfer to an airtight container, seal, and refrigerate for 12 hours.

   Time: PT2M

4. Marination rest

   Leave the sealed container in the refrigerator for 12 hours (or overnight) to let the flavors penetrate.

   Time: PT12H

5. Make the homemade BBQ sauce

   In a small saucepan combine minced garlic, water, chili powder, soy sauce, ketchup, sugar, cooking wine, ginger powder, and honey. Stir, bring to a low boil, then simmer for 30 seconds before turning off the heat.

   Time: PT5M

   Temperature: Low flame

6. Preheat the oven

   Set the oven to 200 °C (392 °F) and let it preheat while you finish the sauce.

   Time: PT10M

   Temperature: 200°C

7. First bake – skin side up

   Line a baking sheet with foil, place a wire mesh rack on top, and arrange the chicken pieces skin side up. Bake for 25 minutes until the skin begins to crisp.

   Time: PT25M

   Temperature: 200°C

8. Second bake – flip

   Flip the chicken pieces and bake for an additional 10 minutes, or until the internal temperature reaches 75 °C (165 °F).

   Time: PT10M

   Temperature: 200°C

9. Brush with BBQ sauce

   Remove the chicken from the oven, place on a plate, and brush generously with the prepared BBQ sauce on all sides. Let rest for 2 minutes.

   Time: PT2M

10. Melt cheese and add corn

    Heat a 20 cm non‑stick skillet over low heat. Sprinkle the shredded mozzarella evenly, then add the sweet corn kernels. Allow the cheese to melt, stirring gently, for about 5 minutes.

    Time: PT5M

    Temperature: Low heat

11. Combine and serve

    Transfer the baked chicken onto the cheesy corn bed, drizzle any remaining BBQ sauce, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

690

Protein

50 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless chicken leg pieces (skin on): Chicken thigh pieces
• Instead of Salt: Sea salt
• Instead of Curry powder: Turmeric blend
• Instead of Ground ginger powder: Fresh grated ginger (use 1 tsp)
• Instead of Minced garlic (fresh): Garlic powder (skip fresh garlic step)
• Instead of Dried oregano: Italian seasoning
• Instead of Whole milk: Half‑and‑half
• Instead of Minced garlic (fresh) for sauce: Garlic powder (skip this step)
• Instead of Chili powder: Paprika + cayenne mix
• Instead of Soy sauce: Tamari
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Cooking wine: Dry white wine
• Instead of Ground ginger powder (for sauce): Fresh grated ginger (¼ tsp)
• Instead of Honey: Maple syrup
• Instead of Mozzarella cheese, shredded: Cheddar, provolone
• Instead of Sweet corn kernels: Fresh corn kernels

Equipment Needed

• Cutting board
• Sharp chef's knife
• Large mixing bowl
• Airtight container
• Small saucepan
• Wooden spoon or silicone spatula
• Baking sheet or tray
• Wire mesh rack (cooling rack)
• Oven
• Basting brush
• 20 cm skillet (non‑stick)
• Grater (optional) (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for the full 12 hours.
• Bake the chicken skin side up first to achieve crispness.
• Do not over‑boil the BBQ sauce; a gentle simmer is enough.
• Melt the mozzarella on low heat to avoid burning.

Chef Tips from the Video

• For extra umami, add a teaspoon of miso paste to the BBQ sauce.
• A pinch of smoked paprika in the rub gives a subtle smoky flavor without a smoker.
• If you like extra heat, stir in a few sliced fresh chilies with the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken (without cheese) for up to 2 months; reheat and add cheese fresh.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dry rub and marinate the chicken the night before.
• The BBQ sauce can be made up to 2 days ahead and kept refrigerated.
• Shred the mozzarella and measure corn in advance; keep them covered.