The marinade on this chicken is also delicious on pork, or you can use it as a glaze for grilled fish steaks or for whole fish. For this dish, each person at the table wraps his bundle of chicken and seasonings in lettuce leaves.
Amazing Chicken Recipes
2 tablespoons Korean sweet-spicy chili paste (kochujang)
1/4 cup Korean rice wine or mirin
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon Sesame Salt
1 1/2 tablespoons Asian sesame oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
2 teaspoons freshly ground pepper
CHICKEN AND ACCOMPANIMENTS
8 skinless boneless chicken thighs, pounded until flattened slightly
Red-leaf lettuce leaves
Thinly sliced garlic
Korean Chili Sauce
How to Make It
Whisk the marinade ingredients in a large bowl.
Rub the chicken with coarse salt, add it to the marinade and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
Light a grill. Grill the chicken thighs over a moderately hot fire, turning once, until cooked through, about 4 minutes per side. Transfer the chicken to a platter. Serve with the scallion salad and all of the other accompaniments.
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