Korean dinners often include grilled meat or vegetables. I’ve chosen for this delicious grilled chicken as part of my Korean style dinner. It can be grilled on a barbecue or a grilling pan. Also try this chicken, wrapped in a lettuce leaf together with some Kimchi (pickle) and dipping sauce.
This recipe is part of the Korean Dinner series.
2 Chicken breasts (about 250-350 gr. combined)
3 tbsp Soy sauce
1 tbsp Palm or Brown sugar
35 gr. fresh Ginger
2 cloves of Garlic
2 Spring Onions
1 Chili Pepper
1/2 tbsp Sesame or Sunflower oil
– Cut the chicken in slices of 2 cm thick. Lay them on a cutting board and flat them out by hitting the slices of chicken with a rolling pin or a pan.
– To make the marinade; peel and grate the ginger and garlic. Chop the spring onions and chili pepper finely.
– Mix all the ingredients in a bowl and add the chicken. Cover with cling film and put in the fridge to marinade for 3-4 hours, preferably overnight.
– Heat up the barbecue or grill. Grill the pieces of chicken in 4-5 minutes until done.