Writer. Cook. Chocolatier. Celebrationist.

Ugghh…chicken…   You will not hear this bored poultry lament, if you make this succulent and delicious grilled Korean chicken recipe.  Like many Korean dishes it is salty-sweet-spicy-spectacular!  Next-day  leftovers would be well utilized in a salad.

    • 2 lbs. boneless skinless chicken breastsphoto (374)
    • 1/2 onion, chopped fine
    • 3 garlic cloves, minced
    • 1/3 cup soy sauce
    • 1/4 cup  mool yut (malt syrup) or honey
    • 1 tbsp. toasted sesame oil
    • 1 teaspoon gochugaro pepper

1.  Combine onion, garlic, soy sauce, mool yut or honey, sesame oil, and gochugaro in a large bowl.   Add the chicken breasts and make sure that every piece is covered with marinade.  Cover and refrigerate for approx. 2 hours.

2.  Preheat your barbecue grill, and cook the chicken until the center of each piece is no longer raw or pink, flipping over when necessary.

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack