Grilled Korean Chicken (Dak Bulgogi)

Crispy skin, moist, tender meat inside.  I peeled back the skin to allow the marinade to get into the meat and left it in the marinade for a couple of hours because I intended not to cut it into little pieces.  I doubled the marinade. 

Dak Bulgogi (Korean Chicken BBQ)

Delicious chicken bulgogi!

Prep Time10 minsCook Time5 mins Resting time30 mins

 

Ingredients

• 1 pound boneless chicken thigh and/or breast.

Marinade

• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar Use regular sugar if unavailable
• 1 tablespoon honey or 1 - ⅓ more tablespoons brown sugar
• 1 tablespoon rice wine (or mirin or white wine)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• pinch black pepper
• 1/2 teaspoon sesame seeds

Instructions

• Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed. 
  
• Mix the marinade ingredients in a bowl until the sugar has dissolved.
• Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
• Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)