Sweet and Spicy Barbecued Chicken (Dak Gui)

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.

 

Slideshow: Amazing Chicken Recipes

 

  • Servings: 4

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Ingredients

marinade
  • 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
  • Coarse salt
  • Scallion Salad
  • Red-leaf lettuce leaves
  • Sesame Salt
  • Thinly sliced garlic
  • Korean Chili Sauce

How to make this recipe

  1. Whisk the marinade ingredients in a large bowl.
  2. 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.
  3. 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.
Contributed By Published April 2000

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