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.

Ingredients:
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

Directions:
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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12 Comments

  • This is an awesome marinade and the only thing I do different, is to add Korean Chili flake/Crushed red pepper to the marinade. This can be used with any kind of meat. This is a Korean Staple marinade. Awesome. elmo

    • Isabel

      Oh that’s a great idea. I would totally add that too. I normally don’t like “spicy” things, but I agree that a little red pepper will add a little more bite!

  • This looks delicious! Thanks!

  • Good dish. Kids loved it. I would ‘not’ add the salt and I would also use low sodium soy sauce next time.

    • Isabel

      Thank you, Dave! Glad your kids love it. I’m a fan of the salty stuff, but understand it can be too salty for others. Great tip!

  • […] Korean-Style Marinated Grilled Chicken via Pretty Tasty Things […]

  • I had trouble waiting for this chicken to marinate over night…it smelled so delicious that I wanted to eat it right away! I did find the willpower to wait, and boy am I glad! Insanely simple, and so flavorful. I actually used boneless skinless chicken breasts for a little less fat. Still delicious! I already emailed this to a friend.

    • Isabel

      Thanks so much Courtney!!! Really appreciate your comment and using boneless skinless chicken breast to make it less fatty is an excellent idea! I should try that! Thanks for sharing :)

  • i have a question. This is an incredible receipte but can it be used for baking as well or is it just for grilling? If so, do you have any siimilir receipes that can be used for baking chicken breasts?

    • Isabel

      Hi Ryan! Thanks for the comment. I don’t see why it wouldn’t work for baking as well! Just place the chicken breast after marinating it overnight onto an oven-safe pan. It could take shorter to bake, maybe 30 minutes or so. I would baste it with the juices every 15 minutes or so, so it wouldn’t dry out. And maybe add a touch bit of chicken broth so it creates a little sauce. I have a similar recipe I did just recently, but I used thighs and legs which are a little more fatty than the breast. Good luck! Let me know how it goes!

      http://prettytastythings.com/2014/01/baked-chicken-with-soy-honey-and-sriracha/

  • Looks like the perfect amount of char in the photos… you nailed it!

    • Isabel

      Thanks, Bill! It was close to being burned, I think I pulled it out just in time :)

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