Spicy Korean Chicken (Recipe 93 of 150)

Photo from Carlsbad
Cravings

Found another DELICIOUS marinade for chicken. This one is definitely going to be reused. I had the leftover chicken today at lunch and it was even better cold. So much flavor, with just the right amount of spice. 

I marinaded the chicken for 5 hours. Cut the chicken in cubes, marinated them and then skewered them for the grill. 

Spicy Korean Chicken

Recipe from Carlsbad Cravings

Serves 4

CHICKEN

2- 2 1/2 pounds boneless skinless chicken thighs trimmed pounded to an even thickness

MARINADE AND GLAZE

• 1/2 c low sodium soy sauce
• 3-4 T gochujang see notes
• 1/4 c honey
• 2 T brown sugar
• 2 T sesame oil
• 1 1/2 T rice wine may substitute dry sherry
• 1 T freshly grated ginger
• 4 garlic cloves minced

GARNISH (OPTIONAL)

toasted sesame seeds

green onions

Whisk together the marinade ingredients in a large bowl or freezer bag. Remove ½ cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.

When ready to cook, let chicken sit at room temperature for 15-30 minutes.

GRILL DIRECTIONS

Generously grease and preheat the grill to medium heat, 375-450°F.

Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)

Let chicken rest 5 minutes before slicing.

OVEN DIRECTIONS

Line a baking sheet with foil and spray with cooking spray.

Add chicken to baking sheet so they aren’t touching.

Bake at 375 degrees F for 30 minutes or until internal temperature reaches 165 degrees F.

Let chicken rest 5 minutes before slicing.

SKILLET DIRECTIONS

Heat a large nonstick skillet over medium high heat (you will likely need to work in batches).

Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.

Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.