Korean Grilled BBQ Chicken
What You Will Need
Ingredients
- 1360g chicken thighs (boneless, skinless)
- vegetable oil for brushing the grill
- 1 Tbsp. toasted sesame seeds, for garnish
- scallions, for garnish (optional)
- white rice (optional)
Marinade
- 6 cloves garlic, smashed
- 3 scallions, ends trimmed and cut into 5cm pieces
- 1- 10cm piece of ginger cut into 0.5cm thin rounds
- 3/4 cup Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1/2 cup Korean malt syrup OR barley malt syrup
- 3 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 1/2 tsp. ground black pepper
Made with
Lee Kum Kee products
How to make it
Lay chicken flat on a cutting board. Cover with plastic and pound to an even 1.3 cm thickness.
Place garlic, scallions, ginger, Lee Kum Kee Panda Brand Cooking Soy Sauce, malt syrup, Lee Kum Kee Pure Sesame Oil, and black pepper in a large bowl or plastic bag. Add chicken and marinate covered in the refrigerator for 2 hours.
Heat a gas or charcoal grill to high. Rub grates with vegetable oil to prevent sticking. Remove chicken from fridge and allow to sit at room temperature while the grill heats up.
Remove chicken from marinade and place on the grates. Cook turning only once about 7-10 minutes total until nicely charred. Serve garnished with toasted sesame seeds, and scallions (optional).
Serve with a side of white rice (optional).
