Grilled Korean Style Chicken Food

KOREAN GRILLED CHICKEN BREASTS

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.

KOREAN-STYLE GRILLED CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.Preheat oven grill to medium-high. Line a baking tray with foil.
• Step 2.Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well.
• Step 3.Spread chicken out onto lined baking tray. Place under hot oven grill and cook for 25 minutes, turning half way, or until cooked through. If chicken starts to char or brown too quickly, turn oven grill down.
• Step 4.In the meantime, mix together lemon zest, sesame seeds and salt.
• Step 5.Place chicken on a serving plate and sprinkle with lemon zest mixture. Serve with steamed rice.
• *NOTES: - Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocers.

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.

FANTASTIC KOREAN-STYLE MARINADE FOR BEEF PORK OR CHICKEN

Steps:

• In a bowl whisk together all marinade ingredients together until the sugar granules are completely dissolved.
• Pour the marinade over the meat and turn to coat.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Remove the meat and shake off excess marinade.
• Place the meat in a pan and allow to come down to room temperature (this will take a few hours).
• Grill as desired.

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 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.

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

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.