P1 Korean Grilled Chicken Thighs (takkpokum)

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P1 Korean Grilled Chicken Thighs (takkpokum)

This dish can be made SBD-friendly by subbing chicken breast meat for the thighs

and a sugar sub for the sugar.

8 chicken thighs (or breasts -- tenders, whatever)

Marinade:

4 green onions -- finely chopped

1 piece ginger -- (1 inch) grated (or more to taste)

2 cloves garlic -- minced

4 Tbsp soy sauce

1 Tbsp sesame oil

1 1/2 Tbsp crushed toasted sesame seeds (toast in dry skillet and crush w/

mortar and pestle)

2 tsp sugar

Make 3 deep slashes on the top side of each chicken thigh. Combine marinade

ingredients and pour over chicken. Refrigerate for at least 4 hours (or

overnight).

Remove chicken from marinade and grill, covered, over a low to

medium fire for 20-30 minutes (or until done), basting with marinade

occasionally.

Serve chicken with brown rice and grilled vegetables. Serving with rice makes

this dish Phase 2.