Korean Barbecued Chicken
 
 
hot, spicy, garlicky, and a little sweet, this is truly wonderful. and 
unlike classic american barbecued chicken, this is actually grilled, so it 
cooks faster than the slow-smoked variety. 
 
2 lb.  (1 kilogram) chicken pieces
2 Tbsp  chili garlic paste
3 Tbsp  dry sherry
1 Tbsp  soy sauce
4 clove  garlic, crushed
1-1/2 Tbsp  toasted sesame oil
1 Tbsp  grated gingerroot
2   scallions, minced
2 tsp  black pepper
1 Tbsp  splenda
 
put your chicken in a large zipper-lock plastic bag. mix together 
everything else, and pour it over the chicken. press out the air, seal 
the bag, and toss it in the fridge. let your chicken marinate for several 
hours. when it's time to cook, fire up the grill. you'll want it at medium 
to medium-high. when the grill is ready for cooking, remove the chicken 
from the bag, and pour the marinade into a bowl for basting. cook your 
chicken skin-side up for about 12-15 minutes, keeping the grill closed 
except when basting. turn it skin-side down and let it grill for 7-9 
minutes, again with the grill closed. turn it skin-side up again, and let 
it grill until the juices run clear when pierced to the bone and an 
instant-read thermometer registers 180 f (85 c). baste several times with 
the marinade while cooking, basting for the last time at least 5 minutes 
before you're done cooking the chicken. discard remaining marinade, and 
serve chicken. 
 
4   servings
 
with all the marinade, each serving would have 4 grams of carbohydrate and 
1 gram of fiber, but you won't consume all the marinade; i'd count no more 
than 3 grams per serving. 30 grams of protein. 
 
 
 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 7803) Mirror: rec.food.recipes: Wed, May 5, 2004


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