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 dprodger1
on March 23, 2013
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This recipe has a lot of great flavor! I only marinaded for about 2 hours (just lack of time and the chicken picked up the flavors of the marinade nicely! We definitely make it again.
By aponzini
Garner, 73
on February 17, 2013
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Kids devoured this chicken
By hyesuper_12526175
Germantown, 60
on June 20, 2012
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I didn't want to grill, so I tried cook the chicken in the pan as well as in the oven, and the outcome from the oven was far nicer. When I pan cook the meat, the sauce easily burned and making it kinda hard to clean. It also left some tar on the meat, and I don't know why but the meat was saltier when I pan cooked it. On the other hand, when I cooked the meat in the oven, the sauce did not burn, and it tastes quite similar to chicken bbq that I had in Korean restaurant. I added some sugar as well, but not sure if it's absolutely necessary.
Read all 17 reviews