Korean Barbecued Chicken
Serve with Quick Hot Kimchi Pickles (recipe link below) and rice.
Servings: 4
Ingredients:
Korean Barbecued Chicken
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 250 |
| pro | 33 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | trace |
| chol | 123 mg |
| sodium | 167 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 3% |
| vit C | 3% |
| folate | 8% |
Suggested Recipes
-
8 boneless skinless chicken thighs (about 1-1/2 lb/750 g)
1/4 cup (50 mL) sodium-reduced soy sauce
2 tbsp (25 mL) sesame oil
4 tsp (20 mL) granulated sugar
2 tsp (10 mL) minced gingerroot
2 tsp (10 mL) sesame seeds
1/2 tsp (2 mL) pepper
4 cloves garlic, finely sliced
4 green onions, trimmed
Preparation:
Trim any fat from thighs. Place between plastic wrap; pound to even thickness.
In bowl, whisk together soy sauce, oil, sugar, ginger, sesame seeds, pepper and garlic. Add chicken and onions; marinate for 15 minutes, turning occasionally.
Brush garlic off chicken and onions. Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 6 minutes. Add onions; grill, covered, until juices run clear when chicken is pierced and onions are slightly charred, about 2 minutes. Cut onions into bite-size pieces.
Serve with: Quick Hot Kimchi Pickles
Tags:
Main Course; Korean; Poultry-Chicken; BBQ/Grill; Make It Tonight;
Source
Canadian Living Magazein: May 2003
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