Korean Chicken Thighs W Summer Squash Food

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GRILLED CHICKEN THIGHS WITH CHARRED CORN AND SUMMER SQUASH



Grilled Chicken Thighs with Charred Corn and Summer Squash image

After a quick turn on the grill, these flame-kissed boneless thighs get tossed with a minty lemon dressing. Corn and zucchini are next up on the grates-and when you platter everything up with the meat on top, the sauce dresses everything.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 55m

Number Of Ingredients 11

1 teaspoon grated lemon zest, plus 1/4 cup fresh juice
3/4 teaspoon grated garlic
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 cup fresh herbs, such as mint and dill, chopped, plus 1/2 cup whole leaves and sprigs for serving
1 1/2 pounds boneless, skinless chicken thighs (4 to 6)
Vegetable oil, for grill
3 ears corn, husks and silks removed
3 large zucchini or summer squash (about 1 1/2 pounds), cut into 3/4-inch-thick rounds
1 ounce Pecorino Romano, shaved (1/2 cup)

Steps:

  • Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
  • Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
  • Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.

KOREAN ROAST CHICKEN THIGHS



Korean Roast Chicken Thighs image

Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.

Provided by Petunia

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place chicken skin side down in a large baking dish.
  • Combine the remaining ingredients in a bowl and then pour on top of the chicken.
  • Bake uncovered for 45 minutes.
  • Turn the chicken over in the dish and bake for another 15 minutes.

Nutrition Facts : Calories 281.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 79, Sodium 1078.4, Carbohydrate 8.3, Fiber 0.4, Sugar 6.9, Protein 18.3

KOREAN BBQ CHICKEN THIGHS #A1



Korean BBQ Chicken Thighs #A1 image

Make and share this Korean BBQ Chicken Thighs #A1 recipe from Food.com.

Provided by benjamin_randolph_7

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces A.1. Original Sauce
2 cups soy sauce
2 cups brown sugar
1/4 cup toasted sesame oil
2 cups pineapple, diced
1 pear, peeled and cored
1 apple, peeled and cored
8 chicken thighs

Steps:

  • Place A1 sauce, soy sauce, brown sugar, sesame oil, pineapple, pear, and apple in to a blender and puree.
  • Transfer puree to a sauce pot and simmer, reducing to 2/3 original volume, until a thick sauce is formed to create the Korean BBQ sauce.
  • Grill chicken thighs until done. Toss in Korean BBQ sauce and serve.

Nutrition Facts : Calories 1119.8, Fat 42.7, SaturatedFat 10, Cholesterol 157.9, Sodium 8219.4, Carbohydrate 141.9, Fiber 5.2, Sugar 127.7, Protein 48.5

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