Korean Grilled Chicken

  • Ready in 4h 50m

  • Serves 4

  • 567 calories

  • 34.86g carbs

You can never have too many main course recipes, so give Korean Grilled Chicken a try. This dairy free recipe serves 4 and costs $3.28 per serving. One serving contains 927 calories, 72g of protein, and 56g of fat. If you have pepper, garlic, rice vinegar, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. 4 people have made this recipe and would make it again. This recipe is typical of Korean cuisine. The Fourth Of July will be even more special with this recipe.

12 ingredients

  1. 4 servings bell pepper
  2. 3 lb chicken
  3. 4 6-inch flour tortillas
  4. 2 tbsps fresh ginger
  5. 6 cloves garlic
  6. 1 green onion
  7. 2 tbsps honey
  8. 1 tbsp korean chili paste
  9. 3 tbsps rice vinegar
  10. 2 tsps sesame oil
  11. 2 tsps sesame seeds
  12. 1 cup soy sauce

Instructions

  1. Watch how to make this recipe.
  2. Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half.
  3. 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.
  4. 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.
  5. Light a grill, making sure to include a zone of indirect heat.
  6. 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.
  7. 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

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