PURPOSE: A method of manufacturing seasoning for spicy grilled chicken is provided to cook Chuncheon spicy grilled chicken easily at a restaurant, factory or home by using chicken bone broth extract. CONSTITUTION: An old chicken mixture 0.5-1.5kg, spring onion 200-400g, radish 400-600g, onion 200-400g, ginger 50-150g and garlic 50-150g are added in water 2-4L and heated for 4-6 hours to manufacture chicken broth extract. Soy sauce 5-10wt%, sugar 3-8wt%, plum extract 10-15wt%, honey 2-3wt% and red pepper powder 10-20wt% are mixed to manufacture a sweet seasoning mixture. The chicken broth extract and the sweet seasoning mixture are mixed to manufacture seasoning for grilled chicken. The old chicken mixture includes old chicken bones, chicken meat bone and fried old chicken. Red pepper powder 10-15wt%, red pepper paste 5-30wt% and oligosaccharides 2-20wt% are mixed to manufacture a spicy seasoning mixture. The chicken broth extract and the spicy seasoning mixture are mixed to manufacture seasoning for grilled chicken. The seasoning for grilled chicken is mixed with chicken at a weight ratio of 1:2. The chicken in which the seasoning for the grilled chicken is mixed is retort-packed. [Reference numerals] (AA) Meat broth； (BB) Hot water extracting bones, old chicken, and radish for 5 hours； (CC) Making a seasoning； (DD) Honey, oligosaccharide, and coke； (EE) Sweet seasoning； (FF) Spicy seasoning； (GG) Cheongyang red pepper powder； (HH) Raw meat for stir-fried chicken ribs； (II) Pieces 2 x 2 x 1 cm； (JJ) Mixing the seasonings； (KK) Meat : seasonings (2 : 1)； (LL) Heating； (MM) Inside of the meat, at 75°；C for 15 minutes본 발명은 (A) 노계육뼈, 육계육뼈 및 노계통닭으로 이루어진 군에서 선택된 하나 이상 0.5 ~ 1.5kg, 대파 200 ~ 400g, 무 400 ~ 600g, 양파 200 ~ 400g, 생강 50 ~ 150g, 마늘 50 ~ 150g을 물 2 ~ 4L에 첨가하고 4 ~ 6시간 동안 가열하여 육수 추출물을 제조하는 단계； (B) 간장, 설탕, 매실추출물, 꿀 및 고춧가루를 함유하는 단맛 양념 혼합물, 또는 청양 고춧가루, 고추장 및 올리고당을 함유하는 매운맛 양념 혼합물을 제조하는 단계； 및 (C) 상기 육수 추출물과 상기 단맛 양념 혼합물 또는 매운맛 양념 혼합물을 혼합하여 닭갈비용 양념을 제조하는 단계；를 포함하는 것을 특
