In traditional Korean barbecue fashion, these chicken thighs are doused in a spicy-sweet soy-sesame-chile marinade, then grilled and wrapped up in lettuce leaves to eat. Slicing the chicken thighs into strips helps them absorb the marinade’s flavors.
Serve with your choice of banchan (side dishes), such as Korean Spinach (Sigeumchi Muchim), Lightly Pickled Radish (Mu Saengchae), Korean Bean Sprouts (Kong Namul), Spicy Scallion Salad, or Quick Cucumber Kimchi
This was delicious!! I would definitely make it again. I did marinate it for much longer than the 12 hours max that is listed in the recipe. cdwilliams is right, because it is thick it needs more marinating time. The chicken also came out super tender.
When I opened my organic chicken thighs, they looked suspect...so I substituted some pork tenderloin. It was great although another time I would have butterflied it to maximize the amount of marinade soaking into the meat and cut the cooking time.
A note about marination time - I would have like to let it marinate longer. The marinade is relatively thick and a longer time with the garlic and shallot would have been great. Best if you can remove it from the fridge for the last hour.
This was very tasty and different than we usually have. Will definstely make again.
Great flavors, but 12 hours isn't enough time to marinate the chicken for it to pick up much flavor. I'll go closer to 18 next time.
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