Grilled Chicken, Korean Style Recipe

Name: Grilled Chicken, Korean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. boneless, skinless chicken breasts,; thighs or a combination; 2 Tbs. lemon juice; 2 Tbs. sesame seeds; 2 garlic cloves, minced; 2 green onions, including tender green portions,; minced, plus 3 green onions, white portions; only, cut into fine slivers; 1/4 cup light soy sauce; 1/4 cup dark soy sauce; 2 Tbs. sugar; 1 1/2 Tbs. Asian sesame oil; 2 tsp. peeled and minced fresh ginger; 1/2 tsp. freshly ground pepper

Servings: persons

1 1/2 lb. boneless, skinless chicken breasts,
thighs or a combination
2 Tbs. lemon juice
2 Tbs. sesame seeds
2 garlic cloves, minced
2 green onions, including tender green portions,
minced, plus 3 green onions, white portions
only, cut into fine slivers
1/4 cup light soy sauce
1/4 cup dark soy sauce
2 Tbs. sugar
1 1/2 Tbs. Asian sesame oil
2 tsp. peeled and minced fresh ginger
1/2 tsp. freshly ground pepper

1
Place each chicken piece between 2 sheets of plastic wrap. Using a meat tenderizer, gently pound to a uniform thickness of 1/4 inch. Place in a glass bowl and rub evenly with the lemon juice.
2
In a small, dry fry pan over low heat, toast the sesame seeds, stirring occasionally, until fragrant and golden brown, 3 to 5 minutes. Set aside 1 Tbs. of the toasted seeds. Transfer the remaining 1 Tbs. seeds to a mortar and grind with a pestle, or transfer to a spice grinder and grind to a powder.
3
In a small bowl, stir together the ground sesame seeds, garlic, minced green onions, soy sauces, sugar, sesame oil, ginger and pepper. Pour over the chicken, turn the pieces to coat evenly, cover and refrigerate for at least 3 hours or as long as overnight.
4
Prepare a fire in a grill.
5
When the coals are hot, place the chicken pieces directly on the grill rack. Grill until lightly charred, about 5 minutes. Using tongs, turn and cook until charred on the other side, 3 to 4 minutes more. Alternately, preheat a stovetop grill pan over medium-high heat. When hot, spray the cooking surface lightly with oil or nonstick cooking spray. Grill the chicken until lightly charred, about 4 minutes per side. Transfer to a serving platter.
6
Sprinkle with the reserved sesame seeds and the slivered green onions and serve.
7
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

1219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. boneless, skinless chicken breasts,, thighs or a combination, 2 Tbs. lemon juice, 2 Tbs. sesame seeds, and more.

Yes, Grilled Chicken, Korean Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken, Korean Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions