Korean Barbecue Chicken

We had some wonderful food this weekend, bested only by new photos of our younger grandsons. They are as cute as they look and the food, while not as photogenic, was really delicious. Yesterday, I mentioned that the Silver Fox made a special Father's Day request for Korean barbecued chicken. I was happy to comply. We have a small but affluent Korean community in town and there are several excellent restaurants that cater to their tastes. We often frequent them, in part to learn, but mainly because the food is so fresh and tasty. That's how I learned about Korean barbecued chicken. It was love at first bite and I was determined to attempt a reasonable facsimile of it in my kitchen. I've tried several times, but haven't been able to duplicate it. However, in the course of my kitchen trials I came up with a barbecue sauce that is sweet, hot and so delicious that it might cure the major ills of the 21st century. The sauce is very easy to make, though it uses a hot chile paste that may be hard for some of you to find. If you are unable to find Korean chile paste, called gochujang, in your local Asian market or on-line, use three to four tablespoons of Sriracha in its stead. While this recipe uses boned chicken thighs, the bone-in variety can also be used. I like to marinate the chicken for at least 8 hours, so, while the chicken is quick to assemble, some advanced planning and wait time are involved. I use the outdoor grill at this time of year, but a grill pan or broiler can also be used to cook the chicken. I really hope you will this recipe. The barbecue sauce is outstanding and I know you will enjoy it. Here's the recipe.

Korean Barbecue Chicken

Ingredients:

1/3 cup miso

1/3 cup sugar

1/3 cup toasted sesame oil

1/4 cup Asian fish sauce

1/4 cup rice wine vinegar

1/3 cup Korean chile paste (gochujang)

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

8 to 12 large boneless chicken thighs

Vegetable oil, for brushing

Directions:

1) Whisk miso, sugar, sesame oil, fish sauce, vinegar, chile paste, garlic and ginger together in a bowl. Put chicken in a large, shallow dish, add half of the marinade and turn to coat completely. Cover and refrigerate for 8 to 12 hours. Refrigerate the remaining marinade.

2) Light a grill or preheat a grill pan. Remove chicken from marinade and brush with oil. Grill chicken over moderate heat, turning once, until browned and cooked through, about 10 minutes.

3) Brush chicken with reserved marinade. Grill for about 2 minute per side, until glazed.Yield: 4 to 6 servings.