Korean Skewered Chicken
I love to try new foods, new flavors. When I made this recipe it was my first encounter with the Asian Pear. The pear is absolutely delicious, so crispy, almost crunchy and sweet. Just thought I would share that with you, but this post is not about the Asian pear, it’s about these skewered chicken and they were very delicious indeed. The original recipe gives different basting instructions than what I ended up doing. The men in my life (husband and son) were hovering around the kitchen like a pack of wolves, which usually means that they’re hungry (I must admit that I was pretty hungry too), so I decided not to take the extra 10 minutes to make the basting. Instead I whipped up my own consisting of 2 tablespoons Thai style chili sauce and 2 tablespoons soy sauce and that is what I used to baste the chicken with instead, and it turned out fantastic! Did this recipe just become Thai chicken skewers instead of Korean chicken skewers? Ladies and Gents, don’t get all rowdy now but I think we just had an “A HA” moment here. Anyway, the original recipe suggest that you save the chicken marinade, strain it and simmer until it thickens and become saucy (about 5-10 minutes). Then use the sauce for the basting. Next time I make these chicken skewers, I will make the sauce the Korean way, hungry or not. I promise, maybe.
Ingredients:
1 pound boneless, skinless chicken breast (cut into bite size pieces)
3 garlic cloves (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onion (chopped)
1/4 teaspoon pepper
For basting:
2 tablespoon Thai style chili sauce
2 tablespoon soy sauce
Directions:
Mix all ingredients in a zip lock bag and marinate for 1 hour. If using wooden skewers, soak in water. Skewer the chicken on wet wooden skewers or on metal skewers and set aside. Mix 2 tablespoon Thai style chili sauce with 2 tablespoon soy sauce to make basting sauce. Grill chicken until cooked, about 5 minutes per side basting it with the marinade as you go. Enjoy
Source: adapted from Closet Cooking
GREAT recipe, but I absolutely LOVE the pictures of your Camillia’s!!! Stunning!
Thank you all for your interest in this recipe.
Brooke – I’ll have to try and catch some fall colors eventhough we don’t get much of that here in Virginia.
oh yum, these look delicious!
Congrats on Top 9!
Korean food meets Denmark. It looks like a big success to me!
Nice post! Never used asian pear…I have to try it. Closest I have gotten is using pear nectar before and love the flavors.
What fantastic skewers! The grated Asian pear is a very nice touch 🙂
the right marinade is so important, blending flavors to impart such glorious flavors! That chicken looks delicious!
That looks so good… what a great idea to grind the pear with it. Since these are skewered I wonder what would happen if you added some pears in between and grilled it. Or even pineapple. I have to try this looks amazing.
The pineapple sounds perfect, why didn’t I think of that 🙂 I’ll have to do that next time.
I’m going to have to try this, my girls love chicken, I’m always looking for new recipes, so they aren’t bored!
Wow the Korean chicken sounds so yummy! We love Korean food… especially my son and my sister are a big fans, they loves all Korean treats.
If I tell them you’ve just posted this recipe, they will force me to make this 🙂
That looks wonderful. I love korean bbq.
Gorgeous! A perfect summer dish!
Yummy! Great job (=