Korean Grilled Chicken LOVE.

14 June 2017

I can't even put into words how much I love this meal! For 6 years-- SIX-- I've tried to get my husband to eat Asian food with me. He will not do it. And then one day, something clicked. He loves it now. He even got on amazon and ordered THIS COOKBOOK

This is the first (and second) recipe we have tried from the book. We paired it with brown rice and the "Stir-Fried Asparagus" also from Lucky Peach. That sauce from the asparagus-- wow! We've talked about making a lot of the sauce and bottling it to use weekly. So many flavors in this meal. So good! I'll share the recipes below, try them! 

Korean Grilled Chicken
makes 4 servings
2T go-chu-jang or sriracha (we order THIS GO-CHU-JANG)
2T honey
1 T white miso (easier to find ONLINE)
1/4 C water
2T apple cider vinegar
2T grapeseed oil, plus more as needed
1/2t kosher salt
4 bone-in skin-on chicken legs (we also use thighs)
2 scallions, chopped for garnish
+ cooked rice

1. Whisk together the go-chu-jang, honey, miso, water, vinegar, oil and salt in a small bowl until smooth. 

2. Place the chicken in a zip-lock bag and pour the marinade over. Seal the bag and massage the marinade into the legs to make sure they are coated. Marinate in the refrigerator for at least 1 hour and up to 48 hours. 

3. When ready to cook, heat the oven to 400 degrees or set up grill for indirect cooking (in a charcoal grill, heap the coals to one side of the kettle so there's a hot zone and a cooler zone.) *We do the indirect method. 

4. Remove chicken from the marinade, scraping off excess to avoid burning. Pour the marinade into a bowl and set aside. 

Place legs skin-side up on a rack set inside a roasting pan. Roast for 45 minutes, basting twice with some of the reserved marinade during the last 15 minutes of cooking. 

Oil the grate with a paper towel soaked in oil and set the legs skin-side down over the warmest part of the fire for 2-3 minutes, then flip and sear the reverse side. Move to a slightly cooler spot on the grill, cooking indirectly over the coals to avoid flare-ups, for about 30 minutes. Brush with some reserved marinade and cook, flipping often over the hot coals, until a crust forms and the chicken is cooked through, about 10 minutes longer. Let the chicken rest for a few minutes before serving. 

5. Sprinkle with scallions. Serve the chicken with rice, kimchi, scallion salad or lettuce leaves. 

Stir-Fried Asparagus
makes 4 servings 
+ kosher salt
1 large bunch asparagus ( can also sub green beans or broccoli rabe), cut into 2" pieces
2T neutral oil
2T chopped garlic
1t sambal oelek or a couple small fresh chilies, finely chopped
2T fish sauce
1/4 C oyster sauce
1T sugar
+ white pepper
1/2 C chicken stock

1. Bring large pot of water to a boil and salt it well. Blanch the asparagus for a minute or two. 

2. Meanwhile, heat the oil in a wok over medium heat. Add the garlic and cook until fragrant but not browned. 

3. Drain the asparagus in a colander, shake them to dry for a few seconds (a little water is not a problem), and toss into the wok. Crank the heat all the way up. Stir fry for a minute. Add the sambal and fish sauce and stir fry for a few seconds. Add the oyster sauce, sugar, and a few grinds of white pepper. Stir fry for a few more second, then add the stock and cook until the sauce is thicker than water but nowhere near a glaze, just a couple minutes. 

4. Serve on a large platter or in a shallow bowl. Eat hot. 


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