Grilling in Minnesota is a short-term affair unless you grill inside. These high-flavor, easy chicken strips were one of the first things I grilled on my new indoor grill and they were the epitome of easy and delicious. Here’s the recipe for the Korean Chicken, which was inspire by Fine Cooking and adapted to be consistent with the slow carb diet.
Korean BBQ Chicken Strips
- 3 Tbsp sesame seeds
- 1/2 cup grapeseed oil
- 3 Tbsp soy sauce
- 1 Tbsp honey (leave out if strict on SCD)
- 2 medium shallots, finely chopped (1/3 cup)
- 4 tsp finely grated peeled fresh ginger
- 4 medium garlic cloves, minced (4 tsp)
- 4 tsp mirin
- 2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 2 lb. boneless skinless chicken thighs, cut crosswise into 1 1/2-inch-thick strips
- Lightly toast the sesame seeds in the oil over medium heat, watching and shaking to see that they do not burn (alternatively you could use 1/2 cup sesame oil)
- In large bowl, combine the sesame seed oil mix with the soy sauce, honey, shallots, ginger, garlic, mirin, and red pepper flakes. Add the chicken and, using your hands, massage the marinade into the chicken (or dump it all in a large ziplock bag and mush it all around to cover the chicken in the marinade). Cover and refrigerate for at least 2 and up to 12 hours.
- Prepare a hot grill (if using the Cuisinart grill, turn both top and bottom grills to sear), and lightly spray with cooking oil. Remove the chicken from the marinade and let any excess drip off. Discard the marinade.
- Grill, flipping once if using standard grill, until just cooked through, 5 to 7 minutes total. Prepare a plate with a bed of lettuce leaves and rice (if not on SCD) and transfer the chicken to the plate, garnishing with sliced scallions, roasted sesame seeds or thinly sliced fresh long red chiles.