Korean-style grilled chicken

AT A GLANCE

  • Serves 4 people

  • To serve: steamed rice, daikon kimchi (see note), thinly sliced spring onions and sesame seeds
  •  
  • Marinated chicken
  • 4 garlic cloves, crushed
  • 10 gm ginger, finely grated
  • 1 nashi pear
  • 100 ml soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 8 chicken thigh fillets
  •  
  • Ssämjang
  • 2 tbsp doenjang (see note)
  • 2 tbsp gochujang (see note)
  • 40 gm onion (about 1/3 small), finely grated
  • 1 tbsp rice wine vinegar
  • 1½ tbsp honey
  • 1 garlic clove, finely chopped
  • 5 gm ginger, finely grated
  • 1 small red chilli (optional), finely chopped
  • 1 spring onion, thinly sliced
01   For marinated chicken, process ingredients, except chicken, in a blender to combine, then season to taste and transfer to a bowl. Add chicken, stir to coat and set aside for 10 minutes.
02   Meanwhile, for ssämjang, combine ingredients in a bowl and reserve.
03   Drain chicken from marinade and char-grill, turning occasionally, until cooked through and charred (8-12 minutes). Serve on steamed rice with kimchi, scattered with spring onions and sesame seeds and with ssämjang to the side.
Note Daikon kimchi, doenjang and gochujang are available from Asian grocers and supermarkets.

Topics:

FAST, MAIN, PEARS, KOREAN, CHICKEN, GARLIC, GINGER, SUMMER

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jan 2015

Jan 2015

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