Sunday, February 27, 2011

Korean Grilled Chicken Breast

This is one of the family's favorite marinades.  It is inspired by a Kalbi (Korean BBQ) marinade and goes best with steamed Jasmine Rice.  The grilled chicken will have a light, sweet, and savory flavor.  I'll be using the leftovers for a salad tomorrow.  Let me know how yours turns out!


4 skinless, boneless chicken breast
1 cup packed brown sugar
1 cup soy sauce
1/2 cup water
1/2 cup mirin (rice wine)
1 small onion, finely grated
4 tbsp minced garlic
2 tbsp sesame oil
1/4 tsp black pepper
2 green onions, thinly sliced (set aside 1/4 for garnish)

  1. Cut chicken breasts into 1 inch thick strips, set aside
  2. Combine all other ingredients into bowl, mix well
  3. Place chicken and marinade in gallon sized Ziploc bag
  4. Marinade overnight
  5. Remove chicken from bag, set aside
  6. Place marinade in saucepan and bring to boil (baste chicken with cooked marinade while on grill)
  7. Sear both sides of chicken breast on direct heat, approximately 1 min per side
  8. Move chicken to indirect heat and close grill
  9. The chicken cooks fast, about 5-10 min (watch closely to avoid overcooking)
  10. Pour remaining cooked marinade over grilled chicken (if desired)
  11. Sprinkle with green onions and serve with rice

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