Alison’s Korean Chicken
- 2/3 cup soy (reduced sodium is fine)
- 3 tablespoons sugar
- 1 tablespoon white wine
- Red cayenne pepper
- Freshly grated ginger, about ½” to 1” of a root
- 3 or more cloves of garlic, crushed
- ¼ cup of sesame seeds
- 4-5 pounds of boneless, skinless chicken thighs
- Mix all ingredients together to prepare marinade.
- Marinate chicken overnight.
- Grill the chicken according to your preferences.
- Serve the chicken with rice or salad, if desired.
Makes: 5-6 servings
Total Time: 10 minutes to prepare marinade; 18-24 hours to marinate; 20 minutes to grill
ABOUT THE CHEF
Name of Chef: Alison Skier
Family: Husband – Don; Daughter – Laurel; Son – Jamie
Community: The Breakers in Carmel Valley
Hobbies/Interests: Reading, entertaining, cooking for friends, gardening, volunteering, art, road trips, museums, and scrapbooking
Favorite Local Activity: Visiting our beautiful beaches for the ocean view, farmers’ market, having coffee with friends
About the Recipe: This is by far the most requested recipe I make. It is everyone’s favorite! When Don and I were first together, our friend, Dr. Ernie Kim, would make this recipe for our gathering of friends – often by request. It is his mother’s recipe. Once we had children I started making it for playgroup BBQs, Girl Scout and Cub Scout parties, family pool parties, and children’s sleepover parties. As a Girl Scout leader in Carmel Valley, my “girls” would request this for almost every gathering at our house – which were frequent. My girls all graduated college this past year and stayed active in scouting through high school where they would grill 20 to 30 pounds of Korean Chicken at my house to take down to feed families at the Ronald McDonald House at Rady Children’s Hospital or to provide dinner at Teen Storefront, a shelter for homeless teens in downtown San Diego. When I make this dish for a potluck, I just bring copies of the recipe because I know I will be asked for it. One warning – most people eat more of this chicken than the recommended serving size. I always make more to accommodate for this. It makes great leftovers and freezes well for a quick weeknight meal.
About the Chef: I have lived in Carmel Valley since 2001, actively volunteering at Sage Canyon School when my children were small and Cub Scouts and Girl Scouts when they were older.