Korean-style Chicken Inspired by Mr. Minion


 
Rich G

Rich G

TVWBB Honor Circle
So, we made soup yesterday, which meant I needed chicken stock. Fast forward through that unrelated cook, and I had a bag of chicken parts from a whole chicken to cook up. I wanted to do something along the lines of the flavors you find in Kalbi (Korean short ribs), so I searched my favorite place for ideas......TVWBB! There were a few that caught my eye, but I settled on THIS ONE FROM 2005 from Jim Minion (post #3) as my inspiration. I took a bit more inspiration from Kevin Kruger's post below Jim's, and whipped up a marinade (1 cup soy sauce, 1/4 cup brown sugar, 1/4 cup water, minced garlic, minced ginger, sesame oil, rice wine vinegar, and sesame seeds.) I poured that over my chicken pieces in a zip lock, and put it in the fridge for about 8-9 hours (flipped it every couple hours.)

I set the pellet grill up for a 425F degree cook, and when it was ready, I got the chicken on. I heated up some reserved marinade, and used that to baste the chicken when I turned the pieces every 10 minutes. After 40 minutes, the dark meat was done, and the breasts took another 5 minutes (I turned the grill down to 400F after about 25 minutes, as the sugar in the marinade was caramelizing heavily! While all that was going on, I cooked up some jasmine rice, and roasted some zucchini. When everything was rested, I got food on the plate, snapped a couple of photos, and got my grub on. All I have to say is that I will definitely be making this again! Tender, flavorful, juicy, chicken with the Korean-style flavors that I was looking for.

I didn't get any on the grill pics, but got a couple after the chicken was done.......

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Rich G said:
So, we made soup yesterday, which meant I needed chicken stock. Fast forward through that unrelated cook, and I had a bag of chicken parts from a whole chicken to cook up. I wanted to do something along the lines of the flavors you find in Kalbi (Korean short ribs), so I searched my favorite place for ideas......TVWBB! There were a few that caught my eye, but I settled on THIS ONE FROM 2005 from Jim Minion (post #3) as my inspiration. I took a bit more inspiration from Kevin Kruger's post below Jim's, and whipped up a marinade (1 cup soy sauce, 1/4 cup brown sugar, 1/4 cup water, minced garlic, minced ginger, sesame oil, rice wine vinegar, and sesame seeds.) I poured that over my chicken pieces in a zip lock, and put it in the fridge for about 8-9 hours (flipped it every couple hours.)

I set the pellet grill up for a 425F degree cook, and when it was ready, I got the chicken on. I heated up some reserved marinade, and used that to baste the chicken when I turned the pieces every 10 minutes. After 40 minutes, the dark meat was done, and the breasts took another 5 minutes (I turned the grill down to 400F after about 25 minutes, as the sugar in the marinade was caramelizing heavily! While all that was going on, I cooked up some jasmine rice, and roasted some zucchini. When everything was rested, I got food on the plate, snapped a couple of photos, and got my grub on. All I have to say is that I will definitely be making this again! Tender, flavorful, juicy, chicken with the Korean-style flavors that I was looking for.

I didn't get any on the grill pics, but got a couple after the chicken was done.......

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You do know how to plate a dish!
 
Cliff Bartlett said:
Fine looking cook Rich. I like how you called upon resources on the board in prepping your cook. Those are some mighty big names you sought for your inspiration. An all round winner for sure.
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TVWBB is one of the first places I go when looking for inspiration (grilling or not.) That will often lead me to research something I found there on the wild and wooly Internet, but so much good stuff to find here!

.....that does remind me that I'm overdue for a donation to Mr. A to help keep the lights on! :)

R
 
The plate shot is great, but I am drooling over those Korean flavors I can never get enough of those ,they fit so many different meats so well.
 
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