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Korean Grilled Chicken

Chicken Asian Korean Grilling Marinating BBQ Tailgating Picnic Healthy Chicken Thighs Dinner Make Ahead Summer Gochujang Main Dish Easy
Chicken Asian Korean Grilling Marinating BBQ Tailgating Picnic Healthy Chicken Thighs Dinner Make Ahead Summer Gochujang Main Dish Easy
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Korean Grilled Chicken
6 servings Easy
4.0 10
(10) Total:
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Ingredients (11)

  • 3 pounds boneless, skinless chicken thighs
  • 6 medium garlic cloves, smashed
  • 3 medium scallions, ends trimmed and cut into 2-inch pieces
  • 1 (4-inch) piece ginger, cut into 1/4-inch coins
  • 3/4 cup soy sauce
  • 1/2 cup Korean malt syrup
  • 6 tablespoons granulated sugar
  • 3 tablespoons toasted sesame oil
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon toasted sesame seeds, for garnish
  • Vegetable oil, for prepping the grill
Nutritional Information
  • Calories537
  • Fat20.74g
  • Saturated fat3.78g
  • Trans fat0.08g
  • Carbs36.25g
  • Fiber0.71g
  • Sugar32.68g
  • Protein49.33g
  • Cholesterol213.19mg
  • Sodium1978.32mg
  • Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken

Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant.

What to buy: Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup with light corn syrup, honey, or sugar.

This recipe was featured as part of both our Korean barbecue menu and our Tailgating Recipes photo gallery.

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Instructions

  1. 1Lay the chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to a 1/2-inch thickness.
  2. 2Place everything except the chicken and the sesame seeds in a large, nonreactive dish or a resealable plastic bag and mix until evenly combined. Add the chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.
  3. 3Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the refrigerator and let it sit at room temperature while the grill heats up, at least 20 minutes.
  4. 4Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. When ready to serve, garnish with the sesame seeds.
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