Korean Bbq Grilled Chicken Recipes

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KOREAN GRILLED CHICKEN BREASTS



Korean Grilled Chicken Breasts image

This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.

Provided by Gina

Categories     Dinner     Lunch

Time 1h20m

Number Of Ingredients 11

1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves (crushed)
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds (plus more for topping)
2 thinly sliced scallions (white and green parts)

Steps:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
  • In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
  • Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, Carbohydrate 9 g, Protein 25 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 666 mg, Fiber 1 g, Sugar 6 g

KOREAN BBQ CHICKEN



Korean BBQ Chicken image

Korean BBQ Chicken (Dak Gogi) - juicy and delicious BBQ chicken served with an amazing Korean spicy dipping sauce. Serve with rice and lettuce leaves.

Provided by Rasa Malaysia

Categories     Korean Recipes

Time 25m

Number Of Ingredients 17

2 lbs. (1 kg) boneless, skinless chicken thighs
1/2 cup sesame oil
3 tablespoons soy sauce
3 tablespoons light corn syrup, mul yut
1/3 cup shallots, finely chopped
4 teaspoons finely grated peeled fresh ginger
4 teaspoons minced garlic
4 teaspoons mirin
2 teaspoons Korean red chile flakes, gochugaru or crusted red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup thinly sliced scallions
2 tablespoon thinly sliced fresh long red chiles or big pinch of Korean chile threads
1 teaspoon roasted sesame seeds
16 lettuce leaves, washed and dried
4 cups cooked white rice
Ssamjang sauce

Steps:

  • In a large bowl, mixing all the ingredients of the Marinade together.
  • Add the chicken to Marinade, make sure to stir coat the chicken evenly. Cover and refrigerate for 2 hours.
  • Fire up the grill, brush a bit of oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill cut crosswise into 1 1/2-inch thick strips. Serve immediately with the Alongside.

Nutrition Facts : Calories 399 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 56 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4 people, Sodium 1404 milligrams sodium, Sugar 16 grams sugar, UnsaturatedFat 0 grams unsaturated fat

KOREAN BBQ CHICKEN MARINADE



Korean BBQ Chicken Marinade image

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!

Provided by SASEIGEL

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 25m

Yield 48

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice
4 teaspoons hot chile paste

Steps:

  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
  • Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 304.3 mg, Sugar 4.4 g

KOREAN BBQ CHICKEN



Korean BBQ Chicken image

This easy Korean BBQ Chicken is bright, flavorful, and has a kick of spice. Paired with an irresistibly delicious sauce that can be doubled as a marinade, this recipe is sure to become a staple at your dinner table.

Provided by Joanna Cismaru

Categories     Dinner

Time 40m

Number Of Ingredients 11

¼ cup soy sauce (low sodium)
¼ cup honey
1 tablespoon olive oil
2 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sriracha
4 cloves garlic (minced)
1 tablespoon ginger (fresh, minced)
4 pound chicken drumsticks
1 tablespoon sesame seeds
1 tablespoon cilantro (or parsley, chopped)

Steps:

  • Preheat the oven to 375 F °.
  • Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
  • Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
  • Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.

Nutrition Facts : ServingSize 2 drumsticks, Calories 313 kcal, Carbohydrate 11 g, Protein 27 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 140 mg, Sodium 468 mg, Fiber 1 g, Sugar 9 g

KOREAN GRILLED CHICKEN



Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

Steps:

  • Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. 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. 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.
  • Light a grill, making sure to include a zone of indirect heat.
  • 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. 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.

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