+

Korean Grilled Chicken

Korean Grilled Chicken

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
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Tips for Chicken

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.
Load Comments

Recommended from Chowhound

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands
Shop

Chowhound Gift Guide 2019: The Best Picks From Direct-to-Consumer Brands

by Camryn Rabideau | This year was a good one for direct-to-consumer kitchen startups. These companies offer high-quality...

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs
Shop

Chowhound Gift Guide 2019: Sweet Gifts for Chocolate Connoisseurs

by Jen Wheeler | Love someone who loves chocolate? They're probably the easiest person on your list to shop for. Just...

Star Gifts for Fans of 'The Great British Baking Show'
Shop

Star Gifts for Fans of 'The Great British Baking Show'

by Jen Wheeler | If you know a fan of The Great British Baking Show (aka, GBBS, GBBO, or The Great British Bake Off...