Korean Roast Chicken Thighs Food

KOREAN ROAST CHICKEN THIGHS

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.

KOREAN CHICKEN THIGHS

Steps:

• Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
• When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
• Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
• While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
• In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.

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).

KOREAN CHILLI, SESAME & HONEY CHICKEN

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.