- 2 pounds boneless chicken thigh
- 3 tablespoons Korean red chili pepper flakes (gochugaru, 고추가루)
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice wine (or white wine)
- 2 tablespoons Korean red chili pepper paste (gochujang, 고추장)
- 2 tablespoons honey (or 3 tablespoons corn syrup)
- 2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple)
- 1 tablespoon sesame oil
- 1/4 medium onion, grated (about 1/4 cup)
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/2 teaspoon salt
- pepper to taste
- For the garnish
- 2 tablespoons chopped scallions for garnish
- 1 teaspoon sesame seeds for garnish
- Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
- Combine the marinade ingredients in a bowl and mix well.
- Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
- Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.
- Notes:Grill some vegetables such as onion, zucchini, and/or mushrooms. Simply cut up, toss with some sesame oil and sprinkle with salt and pepper before grilling. You will have an easy side dish to serve with the meat.
Source: Korean Bapsang
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