Korean Grilled Chicken Recipes

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KOREAN BBQ CHICKEN MARINADE



Korean BBQ Chicken Marinade image

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!

Provided by SASEIGEL

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 25m

Yield 48

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice
4 teaspoons hot chile paste

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.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 304.3 mg, Sugar 4.4 g

KOREAN BBQ GRILLED CHICKEN



Korean BBQ Grilled Chicken image

Korean Grilled Chicken. Marinated and grilled until crispy on the outside and juicy on the inside!

Provided by Kelley Simmons

Categories     Main Course

Time 30m

Number Of Ingredients 10

4 chicken thighs (bone-in and skin on)
1/2 cup low sodium soy sauce
3 tablespoons water
1 tablespoon mirin
2 tablespoons light brown sugar
1 teaspoon sesame oil
1 teaspoon ginger (grated)
2 cloves garlic (minced)
1 teaspoon or more to taste sriracha
2 whole green onions (white and green parts)

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.

Nutrition Facts : Calories 307 kcal, Carbohydrate 12 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1212 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

KOREAN GRILLED CHICKEN BREASTS



Korean Grilled Chicken Breasts image

This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.

Provided by Gina

Categories     Dinner     Lunch

Time 1h20m

Number Of Ingredients 11

1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves (crushed)
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds (plus more for topping)
2 thinly sliced scallions (white and green parts)

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.

Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, Carbohydrate 9 g, Protein 25 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 666 mg, Fiber 1 g, Sugar 6 g

KOREAN GRILLED CHICKEN



Korean Grilled Chicken image

This saucy, sweet and sour chicken will have your family licking their fingers. Great for a party.

Provided by Bobby Flay

Categories     Asian,Barbeque,chicken,grill,Main

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
3 Tbsp rice vinegar
2 Tbsp honey
1 heaping Tbsp Korean chili paste (recommended: Kochi Chang)
2 Tbsp grated fresh ginger
6 cloves chopped garlic
1 thinly sliced green onion
2 tsp toasted sesame oil
Freshly ground black pepper
1 ½ tsp toasted sesame seeds
1 chicken (3 lbs), butterflied, cut into parts
4 inch flour tortillas (6-inch), warmed

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 GRILLED CHICKEN BREASTS



Korean Grilled Chicken Breasts image

Number Of Ingredients 11

2 pieces boneless skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 teaspoon sesame oil
1 teaspoon grated ginger
1 tablespoon light brown sugar
2 cloves garlic cloves, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds, plus more for topping
2 pieces 2 thinly sliced green onions

Steps:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to aneven thickness, about 1⁄2 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 1⁄4 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 1⁄4 cup of marinade over each breast and grill an addition 2 to 3 minutes.

KOREAN GRILLED CHICKEN (ASIAN)



Korean Grilled Chicken (Asian) image

Make and share this Korean Grilled Chicken (Asian) recipe from Food.com.

Provided by Pokey in San Antonio

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup sesame seeds
1/4 cup corn oil
1/4 cup soy sauce
1/4 cup dark corn syrup
1/2 cup onion (sliced)
1 garlic clove (crushed)
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon cayenne pepper
3 lbs chicken (cut into pieces)

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.

Nutrition Facts : Calories 465.4, Fat 32.9, SaturatedFat 7.6, Cholesterol 103.5, Sodium 789.4, Carbohydrate 14.5, Fiber 1.1, Sugar 4.5, Protein 28.2

KOREAN-INSPIRED GRILLED CHICKEN THIGHS



Korean-Inspired Grilled Chicken Thighs image

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

1 cup white sugar
½ cup soy sauce
½ cup water
¼ cup minced onion
2 tablespoons minced garlic
½ teaspoon black pepper
½ teaspoon sesame oil
4 pounds boneless, skinless 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).

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 GRILLED CHICKEN- LOW CARB



Korean Grilled Chicken- Low Carb image

Make and share this Korean Grilled Chicken- Low Carb recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs chicken pieces
2 tablespoons garlic and red chile paste
3 tablespoons dry sherry
1 tablespoon soy sauce
4 cloves garlic, crushed
1 1/2 tablespoons toasted sesame oil
1 tablespoon grated gingerroot
2 scallions, minced
2 teaspoons black pepper
1 tablespoon Splenda sugar substitute

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.

Nutrition Facts : Calories 401.9, Fat 26, SaturatedFat 6.7, Cholesterol 103.5, Sodium 353.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.8, Protein 26.6

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