Korean Barbecue Chicken
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Serves/Makes: 8
Ready in: < 30 minutes
- 5 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 piece (2 inch size) fresh ginger, peeled and minced
- 1 jalapeno, minced, with the seeds, if desired
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1/2 cup soy sauce
- 1/4 cup water
- 1 bunch scallions, slice the white and green parts separately
- 1/4 cup toasted sesame oil
- 8 pounds bone-in, skin on chicken pieces
- salt and pepper
Preheat the grill to medium-high heat (you can use a grill pan instead, if desired). Heat the oil in a saucepan over medium heat. Add the garlic, ginger, and jalapeno. Cook, stirring frequently, for 2 minutes. Stir in the brown sugar, vinegar, soy sauce, and water. Bring to a boil, then reduce the heat to a simmer and let cook until the sauce has reduces to about 1 cup. Stir in the chopped white scallion portions and sesame oil. Set aside. Season the chicken pieces with salt and pepper. Grease the grill. Place the chicken pieces skin side down on the grill. Grill for 5 minutes. Brush the chicken with the sauce, using about half of the sauce. Grill the chicken for another 4-5 minutes or until done. Remove the chicken from the grill and place on a serving platter. Brush with the remaining sauce and garnish with the green parts of the scallions. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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