Mar 20, 2012

Korean-style Marinated Grilled Chicken

From the kitchen of: Isabel   Makes: 4 servings
Total time:
10 min to prep, 4 hour+ to marinate, 30 min to grill 

The best part about an early Spring is this amazing grilling weather. These current temperatures in the past week have been ridiculous — 70s during the day, 50s at night — can’t get any better than that! Needless to say, I am on cloud nine with the fact I can finally grill! Another way of cooking, grilling allows a different flavor profile from the charred smokiness from the gas or charcoals. I definitely have my parents to thank for my love of grilling. My parents certainly didn’t cook just hot dogs (not that there’s anything wrong with that!). My dad’s infamous beef skewers first introduced me to grilling, as well as, my relentless TV watching of Bobby Flay. I am a grilling machine, so lets kick off this grilling season with grilled chicken in a Korean-style marinade.

1 package chicken legs, 1 package chicken thighs (total 10 pieces or so)
1 cup soy sauce
1/3 cup sugar
3 tablespoons sesame oil
1/4 cup water
4 garlic cloves, chopped
4 green onion stalks, chopped
1 teaspoon grated ginger
1 teaspoon salt
1 teaspoon pepper

1. Prepare the marinade.
In a zip lock bag, combine the chopped green onions, garlic, grated ginger, soy sauce, sesame oil, sugar, salt and pepper. Zip the bag shut and shade the marinade around.

2. Marinade the chicken. Add the chicken legs and thighs to the marinade. Close the bag, mix well and allow the chicken to marinade in the refrigerator for at least four hours, or overnight if you make this the day before. Be sure to lay the bag flat in the refrigerator so the marinade coats all the chicken pieces.

3. Grill the chicken. Whatever your preference is, heat up your gas grill or charcoal grill. When the temperature reaches about 300-350°, place the marinated chicken on the grill. Cook each side roughly 15 minutes. Brush on some of the marinade to keep the chicken moist. Because of the sugars in the marinade, it might smoke up a lot, but don’t fret, the skin on the chicken is getting some nice flavor. Serve hot!

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