Korean Grilled Chicken Low Carb Recipes

KOREAN BBQ GRILLED CHICKEN

Steps:

• *Note: Prep time does not include marinating time*
• Add all of the ingredients including the chicken to a large Ziploc bag or a shallow dish. Toss to coat the chicken.
• Refrigerate for at least 2 hours or overnight.
• When you are ready to eat preheat the grill to medium-high heat.
• Cook for 5 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
• Serve immediately with green onions and sesame seeds if desired.

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 GRILLED CHICKEN- LOW CARB

Steps:

• Put your chicken in a large zipper-lock plastic bag.
• Mix together everything else, and pour it over the chicken.
• Press out the air, seal the bag, and toss it in the fridge.
• Let your chicken marinate for several hours.
• When it's time to cook, fire up the grill.
• You'll want it at medium to medium-high.
• When the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting.
• Cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed except when basting.
• Turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed.
• Turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180°F Baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken.
• Discard remaining marinade, and serve chicken.