Main Dishes |
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Chicken on a Stick II (Korean: Dakkochi) - 2014
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Mix everything in a zip-lock bag and marinate for at least an hour. Skewer the chicken on wet skewers and set aside. Strain the solids from the marinade and bring to a rolling boil. Simmer the marinade until it thickens and becomes saucy, about 5-10 minutes. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.
- 1 pound boneless chicken thighs or breasts (cut into bite sized pieces)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 1/2 small onion (grated)
- 1/2 Asian pear (grated)
- 1/4 cup soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 green onion (chopped)
- 1/4 teaspoon pepper
- Bamboo skewers
- 1-gallon plastic zip-lock bag
PREPARATION
Mix everything in a zip-lock bag and marinate for at least an hour. Skewer the chicken on wet skewers and set aside. Strain the solids from the marinade and bring to a rolling boil. Simmer the marinade until it thickens and becomes saucy, about 5-10 minutes. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.