Grilled Korean Style Chicken Recipes

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-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.

KOREAN BBQ CHICKEN MARINADE

Steps:

• In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
• Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

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.

KOREAN PAN GRILLED CHICKEN

Steps:

• Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
• Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
• Use a meat pounder to flatten the slices a little more.
• Put in a flat layer on the bottom of a shallow bowl.
• Cover the pieces with some of the sauce.
• Do all the chicken pieces in this way and set aside for at least an hour.
• When ready to eat heat oil in a wide non-stick frying pan over a high heat.
• When the oil is hot put in the chicken in a single layer, laying them out flat.
• Reserve the marinade.
• Cook for about a minute on each side until lightly browned.
• Remove and keep warm.
• Put the mushrooms and chillies into the frying pan and pour over the marinade.
• Stir and cook for one minute.
• Pour over the chicken and serve immediately with rice or noodles.

KOREAN-INSPIRED GRILLED CHICKEN THIGHS

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).