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Korean Barbecued Chicken

  • 4servings

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Source: www.chef2chef.netReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds (1 kilogram) chicken pieces

  2. 2 tablespoons chili garlic paste

  3. 3 tablespoons dry sherry

  4. 1 tablespoon soy sauce

  5. 4 cloves garlic, crushed

  6. 1Â

  7. 1/2 tablespoons toasted sesame oil

  8. 1 tablespoon grated gingerroot

  9. 2 scallions, minced

  10. 2 teaspoons black pepper

  11. 1 tablespoon

Instructions Jump to Ingredients ↑

  1. Put your chicken in a large zipper-lock plastic bag. Mix together everything else, and pour it over the chicken.

  2. Press out the air, seal the bag, and toss it in the fridge. Let your chicken marinate for several hours.

  3. When it's time to cook, fire up the grill. You'll want it at medium to medium-high. When the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting.

  4. Cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed except when basting. Turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed.

  5. Turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180°F (85°C).

  6. Baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken.

  7. Discard remaining marinade, and serve chicken

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