Tuesday, October 26, 2010

Korean-ish Style BBQ Chicken

Nothing says "dinner" like sticky char-y chicken. I made this yesterday when I wanted to spend more time relaxing on my day off, then tending to dinner. It's a very quick easy marinade that is reminiscent to a Korean style BBQ, but I tend to omit a few traditional ingredients (I'm looking at you, white sugar) and put in a few with more flavor (mmm Worcestershire). So before I get yelled at, I know it's not an actual authentic Korean BBQ, but it makes a freakishly good marinade, so who's complaining? I love to cook my boneless skinless breasts in our nonstick skillet. I always find that the marinade gets nice and glazed on, and I can still clean the skillet with relative ease (unlike my grill pan. boo!). I have a thing for mixing my hot, sticky chicken in mashed potatoes. I have no idea why, but it's my thing. So I serve this with mashed potatoes (or baked potatoes! Works great there too!) and an autumn salad. But it's chicken. You can serve this with whatever you like!

Question! What do you like to pair your chicken with best? I look forward to your response!

Time from start to finish: 30 minutes without marinating time

1 Tbsp Ginger, grated
3 cloves Garlic, grated
1 Shallot, minced
1 Tbsp Sesame Oil
1 Tbsp White Wine Vinegar
1/4-1/3 cup Extra Virgin Olive Oil
1/4 cup low sodium Soy Sauce
1/3 cup Worcestershire Sauce
1 Tbsp Sriracha or chili flakes/hot sauce, whatever heat agent you want
Salt and Pepper to taste
2 boneless, skinless Chicken Breasts*, butterflied
1 Green Onion, snipped for garnish (Optional)

Whisk all ingredients, sans chicken together until mixed thoroughly. Pour over chicken, making sure all the chicken is covered and coated. Refrigerate 30 minutes to 8 hours**.  Preheat grill pan/nonstick skillet/grill to medium high to ensure a nice sear on the meat. Discard marinade and cook until chicken juices run clear - about 8 minutes total depending on the thickness of your chicken. Enjoy!

*I have a thing for using boneless, skinless. You are more than welcome to use bone-in, skin-on chicken! Just adjust cooking time!
**I wouldn't leave this one marinate overnight - I have let it go and it was extremely tough.

Eat Well!

1 comment:

  1. My first comment didn't get through. Second go! I like authentic/traditional recipes but fusion food is also great! As for the question - chicken works for me in so many ways: in chunky stews/soups, steamed with ginger, with herbs in salad!