Monday, January 3, 2011
Smoked Korean Chicken
My brother, Reed, left his smoker at our house when he moved into his apartment and there was no room. Ever since then I've been waiting for the day he would come use it... and that day finally came. The recipe for the marinade came from a family friend, but the smoker gave it that extra something.
For this recipe, you will need a few ingredients:
1 c. soy sauce
1 c. sugar
1 tbsp. sesame oil
1 tsp. minced garlic
chopped green onion
sesame seeds (sprinkle on chicken before cooking)
chicken thighs & legs, with skin
This marinade works for a 3 lb. bag of chicken, so adjust as needed.
Make sure the chicken is completely covered, refrigerate, and marinate overnight.
Reed also used this little contraption to make sticky rice... and I'm not exactly sure how it works. But the rice was delicious. Maybe I'll have to dedicate an entire post to sticky rice in the future...
After marinating the chicken for about 18 hours, we smoked it for about 3 hours. It is also delicious grilled, or baked in the oven (350 F). I recommend doing the last few minutes on broil if you bake it in the oven to get it nice and crispy on the outside.