Preheat the grill on high for at least 10 minutes and make sure that the grates are clean and oiled if necessary. If using a charcoal grill allow more time for coals to preheat.
Mix chili powder, brown sugar, garlic powder, and salt to create a spice rub. Sprinkle the rub over all of the chicken both top and bottom. Place the chicken in the pan skin side down. Make sure they are in a single layer and are not stacked. You will want them to be in a heatproof container to go on the grill. I like using cheap, aluminum pans.
Prepare the garlic by slicing the cloves into thin pieces, slicing the whole scallions and mincing the fresh ginger. Reserve the dark green parts of the scallions to use later in the recipe.
In a medium bowl mix together all the ingredients of the braising liquid. Chicken broth, garlic cloves, ginger, scallions, and rice vinegar. Pour over the prepared chicken.
In a separate bowl prepare the glaze of sesame oil, soy sauce, ketchup, brown sugar, and rice vinegar and mix thoroughly. Set aside to use when grilling chicken.
Turn off half of the burners on the grill or push the hot coals to one side. Place the tray of chicken over the side that does not have direct heat. This will allow the chicken to braise and for the fat the render. Do not lift the cover for 30 minutes.
After 30 minutes have passed, remove the pan from the grill using thick oven mitts or grilling gloves. Set the pan on a heatproof surface. Using tongs place each piece of chicken on the cool side of the grill, skin side up. Make sure no pieces are touching.
Using a brush or large spoon spread half of the prepared glaze over each piece of chicken. Close the grill cover again and do not open for another 15 minutes.
After 15 minutes open the grill again and apply the remaining glaze to the chicken. Cover for the last time and let cook another 20 minutes or until internal temperature has reached 175 degrees.
Once the chicken is cooked all the way through very carefully remove the chicken from the grill and allow to rest for 5 minutes.
Garnish with sliced green scallions and sesame seeds and enjoy!
Feel free to use substitutions as written in the ingredients as necessary. No need to buy lots of ingredients you don't have on hand.
Drumsticks can also be used in place of thighs. It is important that the chicken is bone-in and skin-on or else it will overcook if using this method.
Korean BBQ Grilled Chicken https://www.thesimplesupper.com/korean-grilled-chicken