Saturday, 24 August 2013

Korean Barbecued Chicken

Marinade the chicken the night before and the next day all you have to do is put them on the grill! The recipe calls for boneless chicken thighs so the meat is juicy and tender. I made this dish with the Korean BBQ beef ribs also on this blog and served them with rice and a salad. Or, you can make lettuce wraps by placing a little sticky rice on a piece of head lettuce,chicken and hot chili sauce yum!!!

Marinade ingredients:

½ Cup sesame oil
3 Tablespoons light corn syrup
⅓ Cup finely chopped shallots
4 teaspoons finely grated ginger
4 cloves garlic, minced
4 teaspoon mirin
2 teaspoons red chile flakes
2 pounds skinless,boneless chicken thighs
Salt and pepper


  • Combine all marinade ingredients in a 9"x 13" casserole dish.
  • Cut chicken into 1 ½ inch thick strips.
  • Place chicken in the marinade for 12 hours or longer
  • Grill over a hot BBQ

To serve: A nice way to eat the chicken is to make lettuce wraps. Place a little sticky rice on lettuce, the chicken, and a red chili hot sauce.

Cut chicken thigh into 1 1/2 inch pieces.

A couple of the marinade ingredients. Available in most stores or Asian markets. 

Combine marinade ingredients.

Add chicken to marinade.

Add Kosher salt and fresh cracked black pepper.

Cover and marinade for 12 hours or longer.
Grill over a hot BBQ

Sprinkle with sesame seeds.
Serve alone or as lettuce wraps.

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