Wednesday, 3 December 2014

Korean-style Barbecue Chicken

I heard today that this has been the coldest start to December for over 12 years. Despite this I retain confidence that eventually the weather will improve and we will get something that better resembles the start of summer…In that case, these tasty chicken thighs can be cooked on the barbecue, fortunately however, if you don’t want to wait it also works really well under the grill.

The traditional way to serve them is to make a little parcel, by piling some chicken, rice and grated carrot onto a lettuce leaf and rolling it up to eat with your fingers, or, you can of course serve them on a plate with the rice and vegetables as accompaniments.

For 3-4 servings:
1/4 cup Kikkoman soy sauce
1 Tbsp brown sugar
2 tsp sesame oil
1 Tbsp grated fresh ginger
2 cloves garlic, peeled and chopped
750 g skinless, boneless chicken thighs*

To serve:
lettuce leaves
grated carrot
steamed rice

*if you have the choice, smaller thighs are easier to serve

Measure the soy sauce, brown sugar, sesame oil and ginger into a sturdy plastic bag, or shallow dish that will just hold the chicken thighs spread out in one layer. Add the chopped garlic, then massage the bag or stir to combine.

Add the chicken, then massage the bag again so all of the chicken is coated in the marinade, then squeeze out as much air as possible and seal the bag. OR Tip the chicken into the dish, turn the thighs so they are coated in the marinade, then arrange them in a single layer, then cover with cling film.

Leave to marinate at room temperature for 15 minutes (massage the bag or turn the chicken thighs in the dish once of twice during this period), or refrigerate and marinate for up to 24 hours turning the chicken pieces occasionally, removing them from the fridge and standing at room temperature for 10-15 minutes before cooking.

Cook on a preheated barbecue or place 5-10cm below a preheated grill for 5-6 minutes per side or until the thickest piece is cooked through (test by cutting through the thickest piece, when there is no pink in the middle, it’s cooked). When cooked, transfer to a warmed serving dish.

To serve, pile a little grated carrot then rice on a lettuce leaf, top with a chicken thigh, roll loosely and eat!

Photography: Lindsay Keats

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