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Thursday, August 30, 2012

Grilled Korean Chicken

I've had my eye on this recipe for a little while.  Don't know why it took me so long to make it, but I say that about so many dishes, don't I?  Whatever stopped me in the past was thrown out the window a week ago.  When I was making my normal two week menu, I stumbled upon this and knew I had to make it immediately.  Plus, I was pretty excited because I found some chicken thighs on sale along with one lone chicken breast.  The perfect combination for Chris and I.  I was able to enjoy my beloved dark meat, while he got to enjoy the standard, everyday chicken breast.  In all honesty, it doesn't really matter if you use chicken breasts or thighs, this meal was absolutely delicious.  Flavorful and fun to eat.  I'm so glad I finally got around to making it.  This is going on the favorites list for sure!

Grilled Korean Chicken
Adapted from Bobby Flay
Printable Recipe 
1/3 cup soy sauce
1 1/2 Tablespoon rice vinegar
1 Tablespoon honey
1 Tablespoons Korean chili paste
1/4 teaspoon ground ginger
2 garlic cloves, finely minced
2 boneless, skinless chicken breasts or 1 breast and 1/2 lbs boneless, skinless thighs
1 bunch green onions (6-8 onions)
1 red pepper, stem and seeds removed, cut into two large pieces
flour tortillas
1 cup cooked rice
For the sauce - 
3 Tablespoons soy sauce
2 Tablespoons chili paste
1/2 teaspoon honey
drop of sesame oil

Whisk together the soy sauce, rice vinegar, honey, chili paste, ginger, and garlic cloves until well combined.  Place the chicken in a resealable plastic bag and pour the marinade over it.  Seal and place the chicken in the refrigerator for 2-4 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the red pepper over the fire and grill about 3-4 minutes per side or just until it's starting to soften.  Remove, allow to cool, and thinly slice.  Place the green onions on the grill and allow to grill 3-5 minutes.  Remove and slice.  Place the chicken directly over the fire and grill 5-10 minutes per side or until the breast reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool for 5 minutes and thinly slice.

To make the sauce - mix together all ingredients for the sauce until well combined.

Place a tortilla on a plate and top with rice, chicken, red pepper and green onion.  Drizzle sauce over everything and enjoy!

One Year Ago:  Grilled Chicken Lettuce Wraps with Fiery Sauce
Two Years Ago:  Chimichurri Chicken Pita Pizza


StephenC said...

How many North Koreans does it take to change a light bulb? None. There's no electricity. There is chicken, however, and I think I see the future for the thighs I bought (and froze) the other day.

Inside a British Mum's Kitchen said...

Fantastic flavors here Jenn! it's going to bring a lot of smiles to my house :))
Mary x

Mary said...

These are some of my very favorite flavors! This is happening sooner than later over here. Thanks, Jenn.

Pam said...

What a fantastic dinner! I would prefer the chicken thighs too.

Mary said...

This looks and sounds delicious. I love Korean barbecue and yours sounds perfect. Have a great day. Blessings...Mary

Lea Ann (Cooking On The Ranch) said...

I'm glad you had your eye on this recipe! And thanks for sharing. I'm pinning it so I don't forget to make it.

Angie's Recipes said...

It looks lipsmacking!

Yenta Mary said...

OMG, the glaze, the colors, it must be so amazing!!!

Big Dude said...

It sounds delicious Jenn and I your Southwestern addition with the tortilla

Chris said...

I have to make this and soon. I have to pick up the chili paste but other than that I'm good.