Korean Chicken

I love Korean barbecue. I had a chicken and I wanted to fire it in the Traeger Timberline and decided to marinate it with Korean flavours.

I will point out that this is not an authentic Korean recipe. I just used flavours common to that culture.

Start by mixing up the marinade:

  • 150 ml (2/3 cup) soy sauce
  • 100 ml (1/2 cup) brown sugar
  • 50 ml (1/4 cup) water
  • 25 ml (2 tbsp) lemon juice
  • 25 ml (2 tbsp) sherry (I used cooking sherry)
  • 15 ml (1 tbsp) honey
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) minced garlic
  • 8 ml (1 1/2 tsp) ground ginger
  • 8 ml (1 1/2 tsp) Sriracha Sauce
  • 5 ml (1 tsp) onion powder

Spatchcock a 1.2 to 1.5 kg (2 1/2 to 3 pound) chicken. Cut two slashes just through the skin on each side of the breast and each thigh. Cut another slash through the skin on each drumstick.

Put the chicken in a plastic bag and added the marinade. Let the chicken marinate for 4 hours to overnight, turning occasionally.

Take the chicken out of the marinade and discard the marinade. Pat the chicken dry with a paper towel and put it in a 350 F (177 C) smoker (it can be cooked in an oven but will not have the smoke flavour).

Cook until the internal temperature of the thickest part of the chicken breast is over 165 F (74 C), about 1 1/2 hours.

Let the chicken rest for 10 minutes.

Cut into serving size pieces. Cut the wings off. Cut the drumsticks off. Cut the thighs off. Cut the breast into two halves and cut each breast half in two.

The Verdict

This was very tasty! The skin got a wonderful colour but the wings got quite dark. I thought I might cover them with foil after half the cook next time but, they taste so good, I won’t bother.

The flavour was sweet and had the great soy/sesame flavour of Korean barbecue. It was delicious!

The Old Fat Guy

Korean Chicken

Korean Chicken

Ingredients

  • 1.2 to 1.5 kg (2 1/2 to 3 pound) chicken
  • Marinade:
  • 150 ml (2/3 cup) soy sauce
  • 100 ml (1/2 cup) brown sugar
  • 50 ml (1/4 cup) water
  • 25 ml (2 tbsp) lemon juice
  • 25 ml (2 tbsp) sherry (I used cooking sherry)
  • 15 ml (1 tbsp) honey
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) minced garlic
  • 8 ml (1 1/2 tsp) ground ginger
  • 8 ml (1 1/2 tsp) Sriracha Sauce
  • 5 ml (1 tsp) onion powder

Instructions

  1. Mix the marinade ingredients together.
  2. Spatchcock a 1.2 to 1.5 kg (2 1/2 to 3 pound) chicken.
  3. Cut two slashes just through the skin on each side of the breast and each thigh. Cut another slash through the skin on each drumstick.
  4. Put the chicken in a plastic bag and added the marinade. Let the chicken marinate for 4 hours to overnight, turning occasionally.
  5. Take the chicken out of the marinade and discard the marinade. Pat the chicken dry with a paper towel and put it in a 350 F (177 C) smoker (it can be cooked in an oven but will not have the smoke flavour).
  6. Cook until the internal temperature of the thickest part of the chicken breast is over 165 F (74 C), about 1 1/2 hours.
  7. Let the chicken rest for 10 minutes.
  8. Cut into serving size pieces. Cut the wings off. Cut the drumsticks off. Cut the thighs off. Cut the breast into two halves and cut each breast half in two.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://oldfatguy.ca/?p=8323

 

Leave a Reply

Your email address will not be published. Required fields are marked *