Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs
- 1/2 cup Maesil-Cheong (Korean plum syrup)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, whisk together the Maesil-Cheong, soy sauce, rice vinegar, sesame oil, garlic, ginger, and black pepper.
2. Add the chicken thighs to the bowl and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard any excess marinade.
5. Grill the chicken for 5-7 minutes per side, or until cooked through and lightly charred.
6. Transfer the chicken to a serving platter and sprinkle with green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-14 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 280
Fat: 12g
Protein: 33g
Carbohydrates: 10g
Fiber: 0g
Sugar: 8g
Sodium: 970mg
Substitutions for ingredients:
- Maesil-Cheong can be substituted with plum jam or apricot jam.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Green onions can be substituted with chives or scallions.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use bone-in chicken thighs or chicken drumsticks instead of boneless, skinless chicken thighs.
- Grill the chicken on skewers for a fun presentation.
- Serve the chicken over a bed of rice or with grilled vegetables.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to develop.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a large platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Garnish with fresh cilantro or parsley for a pop of color.
Pairings:
Pair with steamed rice and a side of grilled vegetables for a complete meal.
Suggested side dishes:
- Grilled zucchini
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with a little oil before grilling.
- If the chicken is not cooking through, lower the heat and cook for a few more minutes.
Food safety advice:
Make sure to marinate the chicken in the refrigerator and discard any leftover marinade to prevent foodborne illness.
Food history:
Maesil-Cheong is a traditional Korean plum syrup made from green plums that are pickled in salt and sugar. It is commonly used in Korean cuisine as a sweetener and flavoring agent.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve with a cold beer or a glass of chilled white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean