Saturday, September 20, 2008

Korean-style Grilled Chicken

8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted

Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

--Adapted from Cooking Light magazine


outdoorgriller said...
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outdoorgriller said...

That is almost how I cook them but I put chili sauce, low sodium soy suace sauce and white vinegar and they come out great.You can find the way I do it and other good recipes and tips at