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Korean Grilled Chicken
Contributed by Eileen Goltz
1/4 cup sesame seeds
1/4 cup corn oil
1/4 cup soy sauce
1/4 cup dark corn syrup
1 small onion, sliced
1 teaspoon minced garlic
1/4 teaspoon pepper
1/4 teaspoon ginger—ground
1 each broiler-fryer chicken—(cut into pieces)
In a shallow baking dish stir together all the ingredients except the chicken. Mix to combine and add the chicken, turning to coat. Cover and refrigerate for at least 3 hours, turning once. Grill over to medium heat, turning and basting frequently, about 50 minutes.
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