Korean Chicken

I spent years craving the delicious Korean barbecue I had when I visited Seoul known as galbi. It is typically made with beef and you cook it it on a grill at your table when it is ordered. I found this recipe in a great bbq cookbook by Canadian Living and it definitely brings back some mouth-watering memories. I'd recommend serving it with rice or in lettuce wraps.

8 boneless skinless chicken thighs
1/4 cup sodium-reduced soy sauce (gluten-free)
2 Tbsp sesame oil
4 tsp granulated sugar
2 tsp minced fresh ginger (or jar stuff)
2 tsp sesame seeds
1/2 tsp black pepper
4 cloves garlic, thinly sliced
4 green onions, trimmed

Trim any fat from thighs. Between 2 sheets of plastic wrap or waxed paper, pound the chicken to about 1/2 inch/1cm thickness. I use my marble rolling pin to do the trick.

Mix together soy sauce, oil, sugar, ginger, sesame seeds, pepper and garlic; add chicken and onions. Let stand for 15 minutes, turning occasionally to soak up all the awesomeness.

Brush garlic off chicken and onions. Grill chicken, covered on a greased grill over medium-high heat, turning once for 6 minutes. Add onions; grill covered, until juices run clear with chicken is pierced and onions are slightly charred. This takes about 2 minutes. Cut onion into bite-size pieces.

I also sometimes in winter fire this up on my stove with a raised grill pan that does the trick nicely. It takes a little bit longer.

Serves 4