KOREAN CHICKEN THIGHS
Sweet and spicy baked Korean Chicken Thighs
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
- When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
- Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
- While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
- In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.
Nutrition Facts : Calories 283 kcal, Carbohydrate 36 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 1308 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
KOREAN ROAST CHICKEN THIGHS
Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.
Provided by Petunia
Categories Chicken Thigh & Leg
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place chicken skin side down in a large baking dish.
- Combine the remaining ingredients in a bowl and then pour on top of the chicken.
- Bake uncovered for 45 minutes.
- Turn the chicken over in the dish and bake for another 15 minutes.
Nutrition Facts : Calories 281.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 79, Sodium 1078.4, Carbohydrate 8.3, Fiber 0.4, Sugar 6.9, Protein 18.3
KOREAN GRILLED CHICKEN
Provided by Bobby Flay
Time 4h50m
Yield 4 servings
Number Of Ingredients 12
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-INSPIRED GRILLED CHICKEN THIGHS
A very simple way of marinating chicken thighs to barbecue with Korean-inspired flavor. Serve with Calrose rice and a salad.
Provided by funinthesun
Categories World Cuisine Recipes Asian Korean
Time 12h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
- Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 421.7 calories, Carbohydrate 27.5 g, Cholesterol 140.1 mg, Fat 16.4 g, Fiber 0.3 g, Protein 39.5 g, SaturatedFat 4.5 g, Sodium 1032.8 mg, Sugar 25.5 g
KOREAN BRAISED CHICKEN THIGHS
Korean Braised Chicken Thighs use the most flavorful and budget-friendly part of the chicken for a dish you'll crave again and again!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 1h
Number Of Ingredients 14
Steps:
- Whisk together first 7 ingredients: Garlic, ginger, chicken broth, soy sauce, gochujang, mirin and sesame oil. Set aside.
- Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering. Season chicken thighs with salt and black pepper.
- Place chicken thighs in skillet, skin side down and cook 4-5 minutes or until skin is nicely browned. Transfer to a plate.
- Refresh oil if needed. Add the onion, reduce heat to medium-low and cook 5-6 minutes or until onion is beginning to soften.
- Return chicken thighs to skillet along with sauce combination. Bring to a boil.
- Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
- Using a ladle, transfer some of the liquid to a small bowl and whisk in the cornstarch. Pour into the skillet and continue simmering 2-3 minutes or until thickened.
- Serve, garnished with sesame seeds and thinly sliced scallion and cooked brown rice.
Nutrition Facts : ServingSize 1, Calories 514 kcal, Carbohydrate 25 g, Protein 34 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 168 mg, Sodium 1484 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 25 g
CHICKEN THIGH JJIMDAK (KOREAN BRAISED CHICKEN)
This is my version of jjimdak. I love bone-in chicken, but I am using larger cuts (thighs) than normal jjimdak because I can spend less time cutting around the bones and more time eating.
Provided by TheElusivePastry
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Combine soy sauce, cooking wine, brown sugar, garlic, sesame oil, black pepper, and ginger for sauce in a bowl; set aside.
- Bring a large pot with salted water to a boil. Add chicken thighs to the boiling water and cook for 1 minute. Remove from heat, drain water, and set chicken aside.
- Melt butter in a large skillet over medium-high heat. Place chicken thighs, skin-side down, in the melted butter. Pour reserved sauce and 2 1/2 cups water over top. Cover and bring to a boil over high heat. Reduce heat slightly once it starts boiling, remove lid, and flip chicken. Allow to cook for 15 minutes, turning chicken again halfway through.
- Meanwhile, soak cellophane noodles in a bowl of hot water for 10 minutes. Strain and set noodles aside.
- Add potato, onion, carrots, and chile pepper to the skillet. Cook until all ingredients are almost cooked through, about 10 minutes, stirring everything after 5 minutes and flipping chicken again. Reduce heat to medium-low and cook until sauce has desired consistency, 5 to 15 minutes. Keep stirring the sauce and turning the chicken every 2 minutes so it doesn't burn. At the final flip, make sure the chicken is skin-side up.
- Once sauce is almost the desired consistency, mix in drained noodles and green onion. Make sure the chicken is on top of all the ingredients. Cook for 3 more minutes and then turn off the heat. Mix once more and sprinkle with sesame seeds. Remove from heat and allow to sit for 5 minutes before serving.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 58.1 g, Cholesterol 149 mg, Fat 30.1 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 8.9 g, Sodium 1381.5 mg, Sugar 13.5 g
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