Grilled Korean Chicken

To go along side the marinated cucumbers I made this grilled Korean Chicken. This was a good marinade. It had all the right flavors I come to expect with a Korean recipe. 

I used chicken breast - no bone - it's just easier. I'm not a fan of a whole chicken. I don't like dark meat so it's a waste on me. 

I marinated the chicken for 5hours. My go to amount of time. 

I'd make this recipe again for sure. 

Grilled Korean Chicken

Recipe from Dinner Then Dessert

Serves 8

• 1 cup soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon Korean chili paste , recommended: Kochi Chang
• 2 tablespoons grated fresh ginger
• 6 cloves garlic , chopped
• 1 green onion , thinly sliced
• 2 teaspoons toasted sesame oil
• coarse ground black pepper
• 1 1/2 teaspoons toasted sesame seeds
• 3 pound chicken , butterflied, cut into parts

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl.

Divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat.

Cover and let the meat marinate in the refrigerator for up to 8 hours. The longer the better!

Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.

Light a grill, making sure to include a zone of indirect heat.

Remove the chicken from the marinade and place it over the charcoal, skin side down.

Grill until the skin is golden brown and crisp, about 10 minutes.

Move the chicken to the indirect heat zone, lower the cover, and grill until cooked through.

Remove the chicken from the grill to a cutting board and carve.