michael-in-phoenix
Well-known member
Garron found a recipe for Spicy Korean Chicken using boneless/skinless chicken thighs. You make a hot and pungent Korean marinade (Gochujang, Korean pepper flakes, toasted sesame oil, garlic, green onions, fresh ginger, and soy sauce) and marinate the chicken for at least half an hour, up to several hours. Then grill over hot coals until charred, or place on a rack over a sheet pan and broil. We did that last night. I marinated 25 pounds of chicken for a potluck (of sorts), and we kept about 8 pounds of it for ourselves.
Today, for lunch, I sliced the cold chicken over romaine, added some feta, and a scattering of blister peanuts. I dressed it with a Hot Honey dressing from Trader Joe's and a drizzle of sriracha. It was gooooood!
Today, for lunch, I sliced the cold chicken over romaine, added some feta, and a scattering of blister peanuts. I dressed it with a Hot Honey dressing from Trader Joe's and a drizzle of sriracha. It was gooooood!