Made"Korean Thunder Chicken" this past weekend. Was amazing! Wife and kids at the entire thing up. I was worried the char would make it taste burnt, and I was wrong!. It adds to the flavor in this recipe (maybe because of the sugar content from honey in the marinade?).
From: halalpitmasters.com
Ingredients:
2. Divide the mixture and pour half over chicken and reserve half for Lighting Sauce
3. Marinate and let it sit overnight or at least 3 hours.
Lighting Sauce – for use after it is grilled:
4. Take the reserved half and add 2 teaspoons toasted sesame oil, 1/2 tsp Freshly ground black pepper, 1 1/2 teaspoons toasted sesame seeds
Cooked on my XL Big Green Egg at 400 degrees. Direct 5-7 minutes per side to develop char, then indirect until internal temperature hit 165 (about 30-40 minutes).
From: halalpitmasters.com
Ingredients:
- 3/4 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 heaping tablespoon Korean chili paste (gochujang)
- 2 tablespoons grated fresh ginger
- 6 cloves garlic, chopped
- 1 whole chicken, cut into parts with skin.
- 2 teaspoons toasted sesame oil
- 1/2 tsp Freshly ground black pepper
- 1 1/2 teaspoons toasted sesame seeds
2. Divide the mixture and pour half over chicken and reserve half for Lighting Sauce
3. Marinate and let it sit overnight or at least 3 hours.
Lighting Sauce – for use after it is grilled:
4. Take the reserved half and add 2 teaspoons toasted sesame oil, 1/2 tsp Freshly ground black pepper, 1 1/2 teaspoons toasted sesame seeds
Cooked on my XL Big Green Egg at 400 degrees. Direct 5-7 minutes per side to develop char, then indirect until internal temperature hit 165 (about 30-40 minutes).
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