KOREAN GRILLED CHICKEN BREASTS
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
Time 1h20m
Number Of Ingredients 11
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
GOCHUJANG CHICKEN RECIPE
Delicious and flavorful spicy grilled gochujang chicken recipe
Provided by Sue
Categories Main
Time 17m
Number Of Ingredients 14
Steps:
- Prepare the chicken according to your grill type and your preference. (For me, as I'm intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
- Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
- Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
- Serve. (Refer to my serving suggestions in the main post!)
Nutrition Facts : Calories 818 kcal, Carbohydrate 64 g, Protein 93 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 428 mg, Sodium 1218 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving
KOREAN GRILLED CHICKEN
Provided by Bobby Flay
Time 4h50m
Yield 4 servings
Number Of Ingredients 12
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
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
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 PAN GRILLED CHICKEN
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
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.
PAN GRILLED CHICKEN
Very delightful and easy chicken dish which is asian (Korean) but goes well with just roast potatoes and a green salad too. Trust me. A regular at my home.
Provided by Girl from India
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
- Spread the chicken slices in a dish and pour this marinade over it.
- Keep for an hour atleast.
- When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
- Cook till lightly browned on both sides.
- Remove to a warm serving dish.
- Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
- Pour over the chicken pcs.
- and serve hot.
Nutrition Facts : Calories 252.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 50.8, Sodium 737.9, Carbohydrate 10.5, Fiber 1.2, Sugar 6.7, Protein 22.8
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