KOREAN-STYLE GRILLED CHICKEN
Complete Idiot’s Guide® to Grilling
by Don Mauer
Prep time: 10 to 12 minutes plus 3 hours to marinate
Cook time: 40 to 50 minutes
Serving size: 1/4 chicken
• 1 (3- to 3½-lb.) broiler-fryer chicken, cut into quarters
• 1/2 cup light vegetable oil
• 1/2 cup dark corn syrup
• 1/2 cup soy sauce
• 1/2 cup sesame seeds
• 1 small onion, peeled and sliced
• 1 clove garlic, peeled and crushed
• 1/2 tsp. ground ginger
• 1/2 tsp. fresh-ground black pepper
1. Rinse chicken quarters under cold water, and pat dry with paper towels.
2. Add vegetable oil, corn syrup, soy sauce, sesame seeds, onion, garlic, ginger, and pepper to a 1-gallon, reclosable plastic bag. Seal the bag, and shake until combined. Immerse chicken quarters in liquid, press as much air out as possible, and seal the bag. Refrigerate 3 hours, turning once.
3. Fire up the grill:
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds).
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat.
4. Remove chicken from the plastic bag, and discard the bag and marinade. On a charcoal or gas grill: Place chicken on the grill rack. Grill, turning frequently, 40 to 50 minutes or until an instant-read thermometer reads 170°F to 175°F when inserted into thickest part of thigh.
5. Transfer grilled chicken to a serving platter or tray, cover with a single foil sheet, and let it rest 10 minutes. Serve.
Note: Never leave grilled chicken at room temperature for more than 2 hours. If not eaten immediately, keep grilled chicken either hot (at or above 140°F) or refrigerated.