Korean Spicy Grilled Chicken

Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com

 

Ingredients:

600g boneless & skinless chicken whole legs

2 tbsp cooking oil

Marinade:

3 tbsp gochugaru (Korean hot pepper flakes)

1 tbsp sugar

3 tbsp light soy sauce

2 tbsp mirin

2 tbsp gochujang (Korean hot pepper paste)

2 tbsp honey

3 tbsp pineapple juice

1 tbsp extra virgin sesame oil

¼ cup grated onion

2 tbsp minced garlic

1 tbsp grated young ginger

½ tsp salt

¼ tsp ground black pepper

Side vegetables:

1 zucchini (cut into ¼ inch slices)

Seasonings:

2 tsp extra virgin sesame oil

½ tsp salt

¼ tsp coarsely ground black pepper

1 onion (cut into ring)

Seasonings:

1 tsp extra virgin sesame oil

¼ tsp salt

1/8 tsp coarsely ground black pepper

Garnishing:

2 tbsp chopped scallions

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken whole legs in half crosswise. Cut open any thick parts.
  2. Combine the marinade ingredients in a mixing bowl and mix well.
  3. Coat the chicken with the marinade. Leave in the fridge overnight.
  4. Preheat a lightly oiled grill over medium high heat. When hot, add the marinated chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side.
  5. Mix the zucchini and onion with seasonings and grill until tender crisp.
  6. To serve: arrange the spicy grilled chicken on a serving platter, garnish with chopped scallions and toasted white sesame seeds. Serve with grilled zucchini and onions.
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