Korean grilled chicken

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
240ml soy sauce
3 tbsp rice vinegar
2 tbsp honey
1 heaping tbsp Korean chilli paste (recommended: Kochi Chang)
2 tbsp grated fresh ginger
6 cloves garlic, chopped
1 spring onion, thinly sliced
2 tsp toasted sesame oil
Freshly ground black pepper
1 1/2 tsp toasted sesame seeds
1 (1.4kg) chicken, butterflied, cut into parts
4 (15cm) flour tortillas, warmed
1) Whisk together the soy, vinegar, honey, chilli paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the spring onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.

2) Light a grill, making sure to include a zone of indirect heat.

3) Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

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