Easy Korean Barbequed Chicken

Here’s a great quick marinade for any kind of meat to be grilled.  Also FANTASTIC with thinner cuts of pork or steak.  Feel free to use chicken wings for a great appetizer!

  • ½ C soy sauce
  • 1/3 C sugar
  • 3 T sake, rice wine or sherry
  • 2 T toasted sesame oil
  • 8 cloves garlic, thinly sliced
  • 4 WHOLE scallions, trimmed and minced
  • 2 T toasted sesame seeds
  • Black pepper to taste
  • 3 lbs of boneless chicken thighs or breasts

Whisk together the first eight ingredients, add chicken, and marinate for 1-2 hrs.  Clean grill and oil grates well with canola oil.  Grill on high for 2 minutes without disturbing. If the meat releases easily from the grate, turn meat over and turn grill down to medium.  Cook for about five minutes (or more depending on thickness of the chicken pieces) or until done.  If meat does not release easily, cook for another minute or until you can turn the meat without sticking.  You may need to lower the heat a bit for this last minute.  Serve with kimchi and steamed white rice!

Need I say more?


Categories: Appetizers, Main Courses, Recipes


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