Korean BBQ Chicken

  • Yield servings


Asian Glazed Chicken:
8 -- chicken thighs with skin
1/4 cup coriander
1 teaspoon chinese 5 spice powder
1/4 cup cider vinegar
-- kosher salt
3 tablespoons Asian fish sauce
1/2 cup mango chutney
1/4 cup Worcestershire sauce
1/4 cup plus 2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon crushed red pepper
1/2 cup packed cilantro leaves
1/2 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon water
Asian Slaw:
2 cups red cabbage
1 cup shredded carrotts
3 cups green cabbage
1/4 cup Olive Oil
2 tablespoons Dark Seseme Oil
1 tablespoon Fresh minced Ginger
2 cloves garlic minced
1 teaspoon salt
1 tablespoon Mirin
3 tablespoons Rice Wine Vinegar
1/2 cup chopped dry roasted peanuts
1/2 cup chopped cilantro
1/2 cup green onions chopped
2 tablespoons Lime juice
-- Lime wedges for garnish


Glazed Asian Chicken Instructions:

Preheat the oven to 350 degrees.
Combine the coriander and 5 spice power and 1 TBSP kosher salt in a bowl, rub the chicken thighs with the dry rub making sure to get under the skin as well. Let rest for 10 minutes with the rub on. Meanwhile, prepare a large rimmed baking sheet by lining it with foil. Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet add the chicken to the baking sheet and cover loosley with foil making a tent. Bake at 350 degrees for 30-35 minutes.

While the chicken is baking, in a blender combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth. Transfer the glaze to a bowl.

Rinse out the blender. Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth. Season the cilantro sauce with salt and transfer to a serving bowl.

Remove the chicken from the oven. Preheat the broiler and position a rack 8 inches from the heat source. Pour off any liquid on the baking sheet. Brush half of the chutney glaze on the chicken and broil for about 4 minutes, until they are sizzling and browned. Serve over the asian slaw with chopped cilantro.

Asian Slaw Instructions:

Combine the cabbages and carrotts in a bowl. Mix all of the ingredients except the oils, and add in slowly wisking together. Pour over the vegetables and toss to combine, and then add in the chopped cilantro, peanuts, and onions just before you are ready to serve, garnish with lime wedges.



Get every new post delivered to your Inbox.

Join 263 other followers