Korean Barbecued Chicken

Korean Barbecued Chicken Image by: Korean Barbecued Chicken Author: Canadian Living

Serve with Quick Hot Kimchi Pickles and rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazein: May 2003

Ingredients

Method

Quick Hot Kimchi Pickles

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 167 mg
  • Protein 33 g
  • Calories 250.0
  • Total fat 12 g
  • Cholesterol 123 mg
  • Saturated fat 3 g
  • Total carbohydrate 2 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Korean Barbecued Chicken

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