Korean Honey Sesame Grilled Chicken
For a healthy, quick start to the new year, try Korean Honey Sesame Grilled Chicken. It doesn’t take long to make this flavorful chicken and the results are fab!
I get that when it’s snowing or a million degrees below zero, firing up the grill seems highly unlikely, but there are those of us in the southwest or southeast that are enjoying balmy temperatures and are thrilled to have a new barbecue recipe. For the rest of you, either don a parka or pull out the grill pan. Your choice!
Served alongside fried rice and veggies, this is a wonderful entrée to take away those winter blues!
Make the rub by combining all of the ingredients and massage it into the chicken. Refrigerate for 30 minutes. You can also leave it overnight!
To make the glaze & sauce, combine all of the ingredients in a saucepan and boil until the sauce thickens and reduces by half. Allow it to cool down.
Preheat the grill to high and grill the chicken for 3-4 minutes on each side, basting with the glaze. Once it’s cooked through and nicely browned, transfer the chicken to a serving platter.
Serve with extra sauce on the side along with rice and vegetables!
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Korean Honey Sesame Grilled Chicken
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes plus chill time 30 minutes
Ingredients
For the Rub:
- 1 & 1/2 tbsp extra virgin olive oil
- 1 tbsp sweet paprika
- 1 tsp garlic salt
- 1/2 tsp sugar
For the Glaze/Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp hoisin sauce
- 1 & 1/2-3 tbsp Korean Gochujang (start with 1 & 1/2 tbsp for mild, add more to taste)
- 2 tbsp finely grated fresh ginger
- 2 tbsp sesame oil
- 2 garlic cloves, finely minced
- 1 & 1/2 tbsp grainy mustard
- 1 tbsp sesame seeds plus more for garnish, if desired
For the Chicken:
- 2 pounds trimmed boneless, skinless chicken thighs
Instructions
For the Rub:
Combine olive oil, paprika, garlic salt, and sugar in a medium size bowl. Stir well to combine then add the chicken and turn several times to coat. I like to use my hands to massage the rub into the chicken.
Cover the bowl and refrigerate for at least 30 minutes or as long as 24 hours.
For the Glaze/Sauce:
Combine all ingredients in a medium-size sauce pan and stir well. Bring to a boil and cook for 5 -7 minutes, until sauce thickens and is reduced by about one half. (Maintain a steady, medium boil but reduce the heat a bit if the mixture boils up too high.) Taste and if you’d like it a little spicier, add another tablespoon of Gochujang. Repeat to taste. Set aside to cool down.
For Grilling the Chicken:
Heat a grill to high (500-600˚F). Clean and oil the grates.
Place the chicken on the grill; cook for 3-4 minutes on the first side, or until golden brown. Flip to the opposite side and brush the cooked side with some of the glaze. Grill the second side for 3-4 minutes then flip and brush with the glaze. Continue cooking for 1-2 minutes more on each side, brushing with the glaze after flipping until the chicken is browned and nicely charred in spots.
Transfer the chicken to a serving platter and allow to rest for a few minutes before slicing. Serve any extra sauce with the chicken.
Recipe by The Cafe Sucre Farine
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