Korean Barbecue Chicken
Korean Barbecue Chicken
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Korean Barbecue Chicken
Korean Barbecue Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
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Rate this recipe!
Ingredients
Korean Barbecue Chicken
  • 1 lb boneless skinless chicken breasts approximately the same size
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup low sodium tamari
  • 1/2 cup water
  • juice of 1/2 lime
  • 5 tbsp maple syrup or honey
  • 2 tbsp rice vinegar
  • 2 tsp sambal oelek or gochujang note: gochujang is not Paleo
  • 1 1/2 tsp sesame oil
  • 1 clove garlic grated
  • 1 tsp fresh ginger grated
  • 2 1/2 tsp arrowroot powder whisked together with 2 ½ teaspoons of water
Asian Coleslaw
  • 1 small head of Napa Cabbage (appox. 3 cups) thinly sliced
  • 4 oz sugar snap peas julienned
  • 1 red bell pepper julienned
  • 1 cup shredded carrots
  • 1/4 cup rice vinegar
  • juice of 1/2 lime
  • 1 tbsp maple syrup or honey
  • 1 tbsp low sodium tamarind
  • 1 tbsp sesame seeds
  • 2 tsp sesame oil
  • 2 tsp sambal oelek or gochujang
  • 1 tsp grated fresh ginger
  • Kosher salt and freshly ground black pepper to taste
Instructions
Asian
  • Cut up all of the vegetables (cabbage, sugar snap, pepper, and carrots) and place them in a large bowl.
  • In a small bowl whisk together the remaining ingredients then pour over the vegetables.
  • Toss everything together until coated in the vinaigrette. Taste for seasoning, then cover and refrigerate until ready to serve.
Korean Barbecue Chicken
  • In a small bowl whisk together the tamari, water, lime juice, maple syrup, rice vinegar, sambal oelek or gochujang, sesame oil, garlic and ginger.
  • In a separate small bowl whisk together the arrowroot powder and water until dissolved.
  • Set the countertop oven to roast and insert the probe. Set the oven temperature to 325 degrees F. and the probe temperature to 155 degrees.
  • Pat the chicken breasts dry with paper towels then season with salt and pepper.
  • Heat an oven safe skillet lightly coated with olive oil over high heat.
  • When the skillet is hot, add in the chicken and cook until lightly golden, about 1-2 minutes. Flip the chicken over and cook until lightly golden on the second side, about 1-2 minutes longer. Transfer the chicken to a plate and set aside.
  • Discard any excess oil in the skillet and lower the heat to medium. Pour the sauce into the skillet and once it starts to simmer add in the arrowroot slurry and whisk until the sauce is thick and coats the back of a spoon or spatula, about 3-4 minutes.
  • Return the chicken to the skillet and turn several times to coat them thickly in the sauce. Spoon extra sauce over the top before putting the skillet in the oven.
  • Place the skillet in the oven and insert the probe into the thickest part of the chicken breast. Roast the chicken breasts until the probe registers 155 degrees F.
  • Remove the skillet from the oven and set the oven to broil. Spoon more sauce over the top of the chicken and when the oven is ready place the skillet back in. Broil for another 3-5 minutes or until the chicken reaches 160 to 165 degrees F.
  • Transfer the chicken to a serving plate and let it rest 5 minutes before serving.
  • Serve the chicken on top of or alongside the Asian coleslaw and topped with more of the Korean barbecue sauce.

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