Photo: Korean Grilled Chicken Recipe
Ingredients
- 1 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 heaping tablespoon Korean chili paste (recommended: Kochi Chang)
- 2 tablespoons grated fresh ginger
- 6 cloves garlic, chopped
- 1 green onion, thinly sliced
- 2 teaspoons toasted sesame oil
- Freshly ground black pepper
- 1 1/2 teaspoons toasted sesame seeds
- 1 (3-pound) chicken, butterflied, cut into parts
- 4 (6-inch) flour tortillas, warmed
Directions
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.
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By manomalcolm_131...
Everett, 87
on September 20, 2011
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Saw this on TV, husband asks for this meal every week! Best to marinate overnight and I added a little sesame oil and a bit more spicy sauce. Recently served this at a family get together and is already a family fav!
By Dan in SJ
on September 02, 2011
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This is NOT the recipe shown on the TV show, which I recorded on DVR. On the show, he does not use sesame oil, sesame seeds, or the ratio of soy sauce (the one on the show had very little soy, this is the main ingredient - 1 cup - here to the garlic, chili paste, etc. In the show, the chicken is reddish, with nice bits of garlic. Also, in the show, he finishes it off with some cilantro.
By Liyun
on October 05, 2010
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I had this Korean chili paste in my fridge forever and didn't know what to do with it. I used it in a stir-fry once and it came out so-so. When I saw this recipe from Bobby, I decided to give it another shot. And it came out great. So easy to make the marinade, it literally took me less than 10 mins. And another 15 mins on the grill, it's done! Easy and quick enough for weekday dinner.
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