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 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 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 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- 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.

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).