KOREAN BBQ GRILLED CHICKEN
Korean Grilled Chicken. Marinated and grilled until crispy on the outside and juicy on the inside!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- *Note: Prep time does not include marinating time*
- Add all of the ingredients including the chicken to a large Ziploc bag or a shallow dish. Toss to coat the chicken.
- Refrigerate for at least 2 hours or overnight.
- When you are ready to eat preheat the grill to medium-high heat.
- Cook for 5 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
- Serve immediately with green onions and sesame seeds if desired.
Nutrition Facts : Calories 307 kcal, Carbohydrate 12 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1212 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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
3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION
A quick toss in sweet gochujang makes these wings irresistible, while sliced scallion adds a fresh finish.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Quick & Easy Green Onion/Scallion Hot Pepper Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
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 GRILLED CHICKEN- LOW CARB
Make and share this Korean Grilled Chicken- Low Carb recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 401.9, Fat 26, SaturatedFat 6.7, Cholesterol 103.5, Sodium 353.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.8, Protein 26.6
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