Korean Pan Grilled Chicken Recipes

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SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES



Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories     dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

  • Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
  • Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
  • While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
  • Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

KOREAN GRILLED CHICKEN



Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
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

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 PAN GRILLED CHICKEN



Korean Pan Grilled Chicken image

Make and share this Korean Pan Grilled Chicken recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

3 tablespoons japanese dark soy sauce
1 1/2 tablespoons sugar
2 garlic cloves, peeled & crushed
1 inch ginger, peeled & grated
2 spring onions, cut in thin rounds
1 tablespoon roasted & lightly crushed sesame seeds
fresh ground black pepper
2 tablespoons sesame oil
2 tablespoons dry sherry or 2 tablespoons sake
12 ounces boned free range chicken breasts
1 tablespoon vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

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.

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Top Asked Questions

How do you make spicy Korean grilled chicken?
Spicy Korean Grilled Chicken. Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a medium bowl and stir to combine. Place the chicken in a large zip-top bag and pour the marinade in, making sure all of the chicken is covered.
How to make gochujang chicken on the grill?
In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours. Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade if desired.
How long does it take to cook Korean BBQ chicken?
Korean BBQ Chicken is a fast and fabulous dinner recipe packed with big flavors of garlic, ginger, soy sauce, sriracha and more! It’s lightly spicy and cooks in less than 15 minutes !!
What's the best temperature to grill Korean chicken?
Just keep in mind that due to the honey in the marinade, the Korean Chicken can char quickly, so make sure you grease the grill extremely well and only use thinly pounded pieces of chicken so they can cook through before the outside of the chicken burns. Generously grease and preheat the grill to medium heat, 375-450°F.

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