Korean Grilled Chicken

This easy and light chicken dish comes from our dear friend Susan Jona. It is great warm or at room temperature and keeps fine for Shabbat lunch.


Yield: Main dish for 10 people

Slice the chicken breasts into 1 1/2 inch strips. If the chicken is frozen, defrost only until you can handle it. Don't allow the chicken to sit very long at room temperature. Mix all the other ingredients. Use red pepper and ginger to taste = about 1/4 tsp. of red pepper flakes and about 1 tsp. of freshly grated ginger. Marinate the chicken for 4-12 hours, covered in the refrigerator. Just before serving, heat the grill. Grill the chicken for 2-3 minutes per side, turning before the chicken dries out and cooking just until done. Do not overcook. Heat the marinade in a small saucepan. Boil for 1 minute to be sure to kill any microbes from the raw chicken. If serving immediately, put the chicken on a serving plate and pour the cooked marinade over it. If serving later, do the same thing but cover tightly with foil and refrigerate immediately. This is really good with Ralph's Asian Salad.

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