Korean Grilled Chicken Asian Recipes

KOREAN GRILLED CHICKEN

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

KOREAN-STYLE GRILLED CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.Preheat oven grill to medium-high. Line a baking tray with foil.
• Step 2.Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well.
• Step 3.Spread chicken out onto lined baking tray. Place under hot oven grill and cook for 25 minutes, turning half way, or until cooked through. If chicken starts to char or brown too quickly, turn oven grill down.
• Step 4.In the meantime, mix together lemon zest, sesame seeds and salt.
• Step 5.Place chicken on a serving plate and sprinkle with lemon zest mixture. Serve with steamed rice.
• *NOTES: - Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocers.

GOCHUJANG CHICKEN RECIPE

Steps:

• Prepare the chicken according to your grill type and your preference. (For me, as I'm intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
• Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
• Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
• Serve. (Refer to my serving suggestions in the main post!)

KOREAN GRILLED CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
• In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
• Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

KOREAN GRILLED CHICKEN (ASIAN)

Steps:

• In a shallow baking dish stir together the first nine ingredients.
• Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
• Grill over low coals or using indirect method, turning and basting frequently, about 50 minutes.