Korean Grilled Chicken

Name: Korean Grilled Chicken
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 4 servings Freshly ground black pepper; 1 kilograms chicken, butterflied, cut into parts; 4 6-inchs (6-inch) flour tortillas, warmed; 2 Tbsps grated fresh ginger; 6 cloves garlic, chopped; 1 green onion, thinly sliced; 2 Tbsps honey; 1 Tbsp heaping tablespoon Korean chili paste (recommended: Kochi Chang); 3 Tbsps rice vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons toasted sesame seeds; 237 milliliters soy sauce

You can never have too many main course recipes, so give Korean Grilled Chicken a try. This dairy free recipe serves 4. 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. This recipe is typical of Korean cuisine. The Fourth Of July will be even more special with this recipe.

Instructions

Watch how to make this recipe.

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half.

Ingredients you will need

Chili Paste

Vinegar

Garlic

Ginger

Honey

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Meat

Equipment you will use

Baking Pan

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.

Ingredients you will need

Dipping Sauce

Black Pepper

Green Onions

Sesame Seeds

Sesame Oil

Whole Chicken

Light a grill, making sure to include a zone of indirect heat.

Equipment you will use

Grill

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.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Grill

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.

Ingredients you will need

Dipping Sauce

Tortilla

Whole Chicken

Equipment you will use

Cutting Board

Grill

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 1kilograms

chicken, butterflied, cut into parts 46-inchs

(6-inch) flour tortillas, warmed 2Tbsps

grated fresh ginger 6cloves

garlic, chopped 1

green onion, thinly sliced 2Tbsps

honey 1Tbsp

heaping tablespoon Korean chili paste (recommended: Kochi Chang)3Tbsps

rice vinegar 2teaspoons

toasted sesame oil 2teaspoons

toasted sesame seeds 237milliliters

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.