Korean Grilled Chicken
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Korean Grilled Chicken
Created by Chef Dale MacKay
Ingredients
| ¾ |
cup thinly sliced green onion, divided | |
| ½ |
cup white onion, diced | |
| 1 | tablespoon fresh ginger, minced | |
| ½ |
tablespoon fresh garlic, minced | |
| 1 | tablespoon honey | |
| 1 | teaspoon sriracha sauce | |
| 2 | tablespoons rice vinegar | |
| ¼ |
cup LUCKY DRAGON Soya Sauce | |
| 1 | teaspoon CO-OP GOLD PURE Sesame Oil | |
| 1½ |
pounds CO-OP GOLD PURE Boneless Chicken Thighs | |
| 1 | tablespoon sesame seeds |
Directions
Serves: 4
Prep Time: 10 minutes
Marinate Time: 4 hours
Cook Time: 15 minutes
Add ½ cup green onion, white onion, ginger and garlic to a food processor, and pulse on high until finely chopped. Add honey, sriracha sauce, rice vinegar, soya sauce and sesame oil, and pulse on high for one minute.
In a sealable container, pour marinade over chicken thighs. Marinate for four hours in the refrigerator.
Preheat grill to high heat. Grill chicken on each side for four to five minutes or until internal temperature reaches 160°F (74°C).
Garnish with sesame seeds and remaining green onions.
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