Grilled “Korean Style” Chicken

Barbecue for Father’s Day: Ribs and Chicken For years and years on Father’s Day our family, my brothers, parents and I, went to an extended family barbecue (called a “cookout”) at my Aunt Min’s house. All the cousins were there so it was a generally raucous event. My Uncle Herb made hot dogs and hamburgers. I didn’t like it. I wanted to be with my father and and not everyone else’s. It wasn’t as if we never saw the cousins. There were always plenty of other occasions during the year. Besides, I wanted my Mom’s delicious food. Uncle Herb was a nice guy and all but he tended to overcook everything so the hot dogs were shriveled and the burgers were like hardened play dough. So one year I got really brave and told my mother I didn’t want to go. Wow — she agreed! It was like a miracle. She loved the family thing (it was her family, not my Dad’s) so I was really surprised. Maybe she was looking for an excuse not to go? Maybe all the little, noisy kids were too much for her? Maybe the traffic was a hassle? In any event, after that our family went solo with our own cookout and that’s the tradition I follow with my own children. It’s raucous enough just with us!  We change the menu from year to year, but it’s always something on the grill plus a few veggie and grain salads and maybe potato salad. I just bought some beautiful beef ribs for Sunday. And some boneless, skinless chicken breasts. Here’s the recipe I’m going to use (it’s for the chicken, but you can use the same marinade for the beef ribs). Grilled “Korean Style” Chicken 1/3 cup soy sauce 1/4 cup agave or honey 2 tablespoons brown sugar 2 tablespoons vegetable oil 1 tablespoon sesame seed oil 2 large cloves garlic, finely chopped 2 thick scallions, finely chopped 1 tablespoon finely chopped fresh ginger freshly ground black pepper to taste 4 large skinless and boneless chicken breast halves 1 tablespoon toasted sesame seeds, optional Combine the soy sauce, agave, brown sugar, vegetable oil, sesame seed oil, garlic, scallions, ginger and black pepper in a dish large enough to hold the chicken breasts. Mix the ingredients well. Immerse the chicken and turn them a few times to coat all surfaces. Marinate for 2-3 hours, turning the meat from time to time. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill the breasts, brushing occasionally with the marinade, for about 8 minutes, turning once or twice, or until the breasts are cooked through. Sprinkle with the sesame seeds if desired. Makes 4 servings 

Barbecue for Father’s Day: Ribs and Chicken

For years and years on Father’s Day our family, my brothers, parents and I, went to an extended family barbecue (called a “cookout”) at my Aunt Min’s house. All the cousins were there so it was a generally raucous event. My Uncle Herb made hot dogs and hamburgers.

I didn’t like it. I wanted to be with my father and and not everyone else’s. It wasn’t as if we never saw the cousins. There were always plenty of other occasions during the year.

Besides, I wanted my Mom’s delicious food. Uncle Herb was a nice guy and all but he tended to overcook everything so the hot dogs were shriveled and the burgers were like hardened play dough.

So one year I got really brave and told my mother I didn’t want to go.

Wow — she agreed! It was like a miracle. She loved the family thing (it was her family, not my Dad’s) so I was really surprised. Maybe she was looking for an excuse not to go? Maybe all the little, noisy kids were too much for her? Maybe the traffic was a hassle?

In any event, after that our family went solo with our own cookout and that’s the tradition I follow with my own children. It’s raucous enough just with us! 

We change the menu from year to year, but it’s always something on the grill plus a few veggie and grain salads and maybe potato salad.

I just bought some beautiful beef ribs for Sunday. And some boneless, skinless chicken breasts. Here’s the recipe I’m going to use (it’s for the chicken, but you can use the same marinade for the beef ribs).

Grilled “Korean Style” Chicken

1/3 cup soy sauce

1/4 cup agave or honey

2 tablespoons brown sugar

2 tablespoons vegetable oil

1 tablespoon sesame seed oil

2 large cloves garlic, finely chopped

2 thick scallions, finely chopped

1 tablespoon finely chopped fresh ginger

freshly ground black pepper to taste

4 large skinless and boneless chicken breast halves

1 tablespoon toasted sesame seeds, optional

Combine the soy sauce, agave, brown sugar, vegetable oil, sesame seed oil, garlic, scallions, ginger and black pepper in a dish large enough to hold the chicken breasts. Mix the ingredients well. Immerse the chicken and turn them a few times to coat all surfaces. Marinate for 2-3 hours, turning the meat from time to time. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill the breasts, brushing occasionally with the marinade, for about 8 minutes, turning once or twice, or until the breasts are cooked through. Sprinkle with the sesame seeds if desired. Makes 4 servings