Best Korean Grilled Chicken Recipes

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-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).

SPICY GRILLED KOREAN CHICKEN WINGS

Steps:

• 1. Mix all ingredients except chicken wings and black sesame seeds together. Add the chicken wings and let marinate for 6 to 8 hours. Get a grill hot. Place the chicken wings on the grille and brush the marinate over them while cooking. Should take about 20 minutes.
• 2. Once chicken wings are done garnish with black sesame seeds.

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 GRILLED CHICKEN BREASTS

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.

GRILLED KOREAN STYLE CHICKEN

Steps:

• 1. In a shallow baking dish stir together the first eight ingredients (sesame seeds through ginger).
• 2. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
• 3. Grill over low coals, turning and basting frequently, about 50 minutes

SPICY KOREAN GRILLED CHICKEN

Steps:

• Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through. When ready to cook, prepare a high heat grill. Remove the chicken from the marinade and lay the chicken pieces skin side down on the grill. Grill for a few minutes on each side to sear the outside. Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.

GRILLED CHICKEN, KOREAN STYLE

Steps:

• Place each chicken piece between 2 sheets of plastic wrap. Using a meat tenderizer, gently pound to a uniform thickness of 1/4 inch. Place in a glass bowl and rub evenly with the lemon juice. In a small, dry fry pan over low heat, toast the sesame seeds, stirring occasionally, until fragrant and golden brown, 3 to 5 minutes. Set aside 1 Tbs. of the toasted seeds. Transfer the remaining 1 Tbs. seeds to a mortar and grind with a pestle, or transfer to a spice grinder and grind to a powder. In a small bowl, stir together the ground sesame seeds, garlic, minced green onions, soy sauces, sugar, sesame oil, ginger and pepper. Pour over the chicken, turn the pieces to coat evenly, cover and refrigerate for at least 3 hours or as long as overnight. Prepare a fire in a grill. When the coals are hot, place the chicken pieces directly on the grill rack. Grill until lightly charred, about 5 minutes. Using tongs, turn and cook until charred on the other side, 3 to 4 minutes more. Alternately, preheat a stovetop grill pan over medium-high heat. When hot, spray the cooking surface lightly with oil or nonstick cooking spray. Grill the chicken until lightly charred, about 4 minutes per side. Transfer to a serving platter. Sprinkle with the reserved sesame seeds and the slivered green onions and serve. Serves 6. Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

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 GRILLED CHICKEN

Steps:

• 1. - Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half
• 2. - Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours.
• 3. - 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.
• 4. - Light a grill, making sure to include a zone of indirect heat.
• 5. 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.

3-INGREDIENT KOREAN GRILLED CHICKEN WINGS WITH SCALLION

Steps:

• Preparation Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat. Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes. Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl. Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately. Cooks' NoteGochujang can be found in Asian food markets or online.

DAKKOCHI (KOREAN GRILLED CHICKEN SKEWERS)

Steps:

• Mix everything in a freezer bag and marinate for at least an hour.
• Skewer the chicken on wet skewers and set aside.
• Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
• Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.