Last Updated on September 17, 2023
This recipe comes from Ji Hye Kim, who was recently named a James Beard Semifinalist for Best Chef: Great Lakes 2023 and who owns Miss Kim in Ann Arbor, Michigan. This description might get you thinking this recipe is going to be very cheffy, but it is actually really simple and very, very satisfying and delicious. Kim firsts marinates chicken breast in a shoyu and ginger marinade and then in a Korean chili paste and powder mixture that’s sweet and spicy enough but not overly so. Then the chicken is grilled and served over salad greens or dressed noodles—it’s really that straightforward. There’s a ton of bang for your buck flavor, and you’ll most likely marinate all kinds of cuts of meat with gochugaru and gochujang after you try this. This chicken also makes a great sandwich filler or rice bowl topping.
Ingredients
- ¼ cup soju or dry white wine
- 2 tsp ginger juice or finely grated fresh ginger
- 1¼ pounds ButcherBox Boneless Skinless Chicken Breasts or Thighs, defrosted and patted dry
- 3½ tbsp soy sauce
- 3 tbsp sesame oil
- 2 tbsp sugar
- 2 tbsp gochugaru Korean chili powder
- 1 tbsp gochujang Korean chili paste
- 1 scallion chopped
- 2 cloves garlic finely grated
- ½ tsp ground black pepper
- Canola oil for greasing the grill grates
- Optional sides: Rice noodles dressed in soy sauce and sesame oil and seeds, or sturdy salad greens such as Romaine or thinly sliced kale
Instructions
- In a large bowl whisk together the soju and the ginger juice. Add the chicken, submerge and let sit in the soju and ginger marinade for 15 minutes.
- Meanwhile, in another large bowl place the soy sauce, sesame oil, sugar, gochugaru, gochujang, scallion, garlic and black pepper. Whisk to combine. Reserve 2/3 of the marinade in a small bowl, which you’ll later use for brushing on the chicken while it’s cooking.
- Once 15 minutes have passed, transfer the chicken to the second large bowl. Massage the marinade into the meat and let sit for at least 1 hour and up to 4 hours.
- When the marinating time is up, take the chicken out of the fridge. Prepare a charcoal or gas grill for mediumhigh heat, making sure to clean grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Once hot, place the meat on the grill and cook, brushing with the reserved marinade, until charred with grill marks, the marinade has caked onto the chicken and chicken is cooked through (165º F), about 5 minutes per side. Transfer to a serving platter.
- Serve warm with any combination of the optional sides.
