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