I've had quite a few people ask me for this recipe - and although I've been prepared to write it (most of my posts require me to have a photograph of the item) - just hadn't gotten around to it, until friend called me again and casually mentioned she was waiting for the recipe. I wasn't hiding the recipe nor do I consider it some specialty of mine that I need to "keep it a secret." It's a pretty straightforward marinade which just cooks up marvelously on the bbq or you can roast it in the oven.I ALWAYS use thigh for this, only because it is so difficult to make dry. The marinade is subtly sweet, with the ginger prominently featured. If you do NOT like ginger, you can simply leave it out, only I would ask WHY - because ginger is such a great pair with chicken. (it sort of kills the "poultry" flavor.) I also recommend marinating overnight for optimum flavor. This is also another thing that freezes very well - and can be pulled out of the freezer for an easy dinner. I like this recipe because it is great just to serve for your family, but also can be made very well in bulk and goes very well at any bbq party.
Ginger Soy BBQ Chicken (닭 구이)
3-4 lbs chicken thighs, gently rinsed. (I buy the costco prepackaged packs - which are a pain to open especially since I always use the ENTIRE thing.) (1 lb is more or less 5 chicken thighs...so if you make 3 lbs, you'll have about 15 thighs and 4 lbs will yield 20.)
1/2 cup soy
1/2 cup white sugar
1/2 cup water
1/4 cup sesame oil
1/4 cup mirin (for a sweeter marinade- this is my preference) or sake (for a less sweet version)
2 tablespoons chopped garlic (or more if you like it more garlicky)
4 tablespoons minced ginger, with its juice if possible
1 tablespoon roasted sesame seeds (Asian markets sell one that is already roasted. Look for Japanese or Korean ones)
1 teaspoon black pepper
Mix all the ingredients for the marinade together. Make sure the sugar is all dissolved. Individually dip each piece of chicken into the marinade and then put it into your storage container for marination. (see my beef flank post for details and pictures.) Marinade overnight.
Grill over medium heat until done. Alternatively, set your oven to broil, and broil for 10 minutes or less. (you can't really make it dry, you can really only burn it.)
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37 comments:
Sounds yummy! How many chicken thighs does this make?
hmmm...depending on the number of chicken thighs per lb - I would guess anywhere between 25-35?
This was delicious and super easy. I made just 1.3 lbs of chicken and I was able to serve 4 adults and 2 toddlers. Thanks!
I know this is delicious. It's almost exactly like a recipe I have from a vietnamese restaurant. Sometime you should try replacing the sugar with maple syrup. It's so good!
i marinated this last night and had it for lunch today with bella, chang and family. it was really yummy. my dad and lawrence both LOVED it! lawrence is eating it again for dinner and is sitting there muttering to himself, "damn this chicken is good!" another solid recipe, joanne!
This marinade looks delicious! Might have to try it with some boneless skinless breasts I have. Love the combination of flavors!
when you use sake in your recipes- is it the real deal sake(liquor) or the cooking sake?
if you roast and then grind the sesame seeds you get a super awesome sesame flavour too!!
For sake - there is something called "cooking sake" which you could use (it's equivalent is cooking wine in US version) but I prefer just using a dry sake. Ozeki sake is sold in a green bottle and it's one that is readily available at my Chinese supermarket and that is my preference.
Ajo, this is the best chicken my mom made EVER. Grilling it makes it taste really good.
This is just an awesome chicken recipe. Family loved it! Thx!
Hi, do you use toasted sesame oil or regular sesame oil? Thanks
nummm....I use a roasted sesame oil - Kadoya brand is my preference. 100% sesame oil - not a blend.
Would it be ok to use drumsticks with this recipe?
Anonymous,
the drumsticks are harder to cook as the bone tends to restrict and slow down cooking. Due to the high sugar content of the marinade, it means that it can burn quite a bit. Therefore, do it over low heat and cook it well all the way through watching for burning and flareups.
Otherwise, for drumsticks, another great dish with similar flavors is the Braised Korean Chicken which is also available on this blog. Thanks for stopping by!
Just made this yesterday with wings and drumettes on the bbq. . . . DELICIOUS! (even without sake) Thank you and I look forward to trying out your other recipes.
I made this for last nights dinner and it was a HIT! i used the marinade with a little over 2 lbs of chicken thighs. Fed me, hubby, 2 sons and 1 toddler daughter. Still had enough for hubby's lunch for today and a little bit to chop up for todays lunch! This is definitely going to be a go to recipe for get-togethers or anytime I'm in the mood for some korean food (which is all the time). We're going to picnic for my mom's birthday next month and I'll definitely be making a batch of these! Thanks again for such great food ideas! Love your blog!
if i use chicken breasts instead of chicken thighs, do i need to cook them differently? also, can i use the toaster oven to broil them? thanks!
Anonymous - if you're going to use chicken breasts instead of thighs, I would steer you to the recipe below instead of this one. This recipe really benefits from grilling the thigh meat as the juices caramelize making a beautiful brown. I'm thinking the chicken breast will dry out before you really have an opportunity to do that. On the other hand, this recipe...
http://weekofmenus.blogspot.com/2009/08/soy-reduction-glazed-chicken-entering.html
You can pan fry it, and probably do it on broil in an oven. Whether a toaster oven (depending on the brand) can do it, I'm not sure.
thanks janet, for the reply. i ended up pan frying it, and it wasn't as dry as i thought. w/ the leftover chicken, i'm going to make banh mi sandwich using your recipe.
joanne, i'm so sorry...just realized i called u janet on my previous comment! i've been following ur fb and blog for about 1 wk now, tried 2 recipes so far, and love both dishes. can't wait to try more recipes!
no worries! I've been called Janet quite a bit actually. :)
Joanne, love your recipes. Stupid question. Is soy - soy sauce. beginner cook.
Yes. Sorry. Soy sauce. Yes.
I made this chicken dish 5 times already! the only changes were less sugar - 1 large tablespoon (husband thought it was too sweet) and some korean chili powder to make it spicier! delish!! =)
oops...meant to say I tried the "braised" chicken recip 5 times. perfect for cold snowy winters. haven't tried this recipe yet but i'm sure it's wonderful!
another great recipe to try. I love it.
this may sound stupid but soy is soy sauce right?...lol...and the directions say you grill it till done and then put it in oven for about ten minutes?..sorry im very new to cooking.
Arnold - soy is soy sauce yes. I favor Kikoman low sodium as my soy sauce of choice.
You can EITHER grill this OR broil it in the oven. Grilling of course taste better, but in a pinch, the oven version tastes darn good too. :)
Thanks Joannne...I really enjoy your site and plan to use many recipes...pray for me!...LOL
This is probably a stupid question but, how do you mince ginger?...do you just slice the weird looking thing and put it in bender?...lol
it is a weird looking thing, that ginger. You want to peel off the thin outer skin (some people use a spoon to do this, I prefer to use a vegetable peeler.) With a knife you could mince it (it takes time) or you can simply toss slices into the mini prep and let it roll. Either will work.
Joanne, thank you so much!...you are my favorite cook after my momma...lol:)
Hi! are these chicken thighs with skin on or off?
boneless, skinless thighs!
Thank you so much for this recipe Joanne, it soubds delicious. I'm deffinately going to try this. I have dinner already planned for today and depending on how much is left over, possibly tomorrow, but I'll deffinately give it a try when I can, thank you!
This looks yummy. I am pinning it on Pinterest and I will try this the next time I get chicken breasts.
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