Featured Recipe
Korean-Style Grilled Chicken Kick
By Kate
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Chicken breasts sliced thin. Marinated in soy, brown sugar, toasted sesame, fresh ginger, chili flakes swapped with smoked paprika, and fresh garlic. Asparagus grilled crisp. Peanut topping smoky with honey replacing part of sugar. Sesame mayo spiced up with lime zest. Quick grill times adjusted. Steps shuffled for ease. Balance of savory, sweet, heat. Herby burst of mint and coriander. Marinate chilled 3-5 hours. Condiment reduced to syrupy honey-lime roast. Mayonnaise zesty with soy-kissed punch. Simple, bold, Asian-inspired main with textured sauce and fresh veggies.
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Prep:
50 min
Cook:
25 min
Total:
Serves:
6 servings
grilling
Korean
chicken
marinated chicken
easy recipes
Introduction
Korean flavors reworked. A bit smoky, a bit sweet, extra tang from lime. Chicken thinly sliced, marinated shorter time but still punched with garlic, ginger, soy. Smoked paprika swaps gochugaru for earthiness without missing heat. Peanut topping sweetened with honey, thickened to a sticky glaze. Fresh herbs scattered like confetti, sharp and herbaceous. Mayonnaise zested up, creamy with a citrus lift. Quick grill, asparagus charred just right, all piled casually for that handheld, finger-licking vibe. Simple steps, bold results. Not fussed, just done well.
Ingredients
Chicken and asparagus
- 60 ml (4 c. à soupe) low-sodium soy sauce
- 40 ml (2 1/2 c. à soupe) dark brown sugar
- 20 ml (1 1/3 c. à soupe) toasted sesame oil
- 20 ml (1 1/3 c. à soupe) freshly grated ginger
- 5 ml (1 c. à thé) smoked paprika, or to taste (replaces gochugaru)
- 3 cloves garlic, finely grated
- 1.1 kg (2 1/2 lb) skinless, boneless chicken breasts, sliced horizontally
- 500 g (1.1 lb) trimmed asparagus
- 20 g (1/3 cup) chopped herbs: mint, cilantro, chives
- 70 g (1/2 cup) crushed roasted peanuts
- 40 g (3 tbsp) honey (replacing half the brown sugar)
- 25 ml (1 1/2 tbsp) smoked paprika
- 2 fresh limes, juiced
- 60 ml (1/4 cup) toasted sesame oil
- 80 ml (1/3 cup plus 1 tbsp) mayonnaise
- 15 ml (1 tbsp) low-sodium soy sauce
- Zest of 1 lime
Peanut topping
Sesame mayo
About the ingredients
Scaled ingredients balance sweet, salty, and spicy with a smoky twist thanks to smoked paprika replacing traditional Korean chili powder. Brown sugar partially replaced by honey in peanut topping to deepen texture and flavor. Extra garlic and ginger added to peanut mix for punch. Lime zest in mayo adds brightness against the rich base. Herbs freshened up—mint and cilantro lively notes; chives for mild onion bite. Adjust dried chili amount according to heat tolerance or switch types completely as preferred. Use oil sparingly on grill for crisp grilling without sticking. Preparation done in advance simplifies last minute assembly and serving.
Method
Peanut topping
- 1. Heat a skillet on medium. Toast peanuts 4-5 minutes till fragrant with occasional stirring.
- 2. Stir in garlic (use 1 clove here), ginger (use 1/2 tbsp), honey, smoked paprika. Cook 2 min more, stirring constantly.
- 3. Squeeze lime juice in. Let liquid reduce until thick and syrupy.
- 4. Mix in sesame oil. Cool completely. Store airtight up to 5 days in fridge. Bring to room temp before serving.
- 5. Whisk mayo, soy sauce, lime zest. Season lightly with pepper. Refrigerate till needed. Keeps 5 days in sealed container.
- 6. Combine soy sauce, brown sugar, sesame oil, ginger, smoked paprika, garlic (2 cloves for marinade). Season lightly with salt and pepper.
- 7. Coat chicken thoroughly in marinade. Cover. Chill 3-5 hours.
- 8. Preheat grill or barbecue on high. Oil grate well.
- 9. Remove chicken from marinade. Discard marinade.
- 10. Grill chicken 4-5 minutes per side until cooked through and charred at edges. Rest on plate.
- 11. Grill asparagus 6-7 minutes till tender-crisp. Arrange alongside chicken.
- 12. Slice chicken thin across grain.
- 13. On serving platter, layer asparagus, sprinkle herbs, lay chicken over.
- 14. Serve peanut topping and sesame mayo on the side. Use condiment liberally.
Sesame mayo
Chicken and asparagus
Technique Tips
Start peanut topping early to cool while chicken marinates. Toasting nuts and spices releases oils, intensifying flavor. Reduce citrus and honey mix just enough to thicken—don’t overdo or harden. Whisk mayo sauce fresh as a light cool balance to warm grilled meat. Marinade kept to 3-5 hours cuts on original time but keeps robust flavor infusion. Discard marinade to avoid cross-contamination. Grill chicken quickly on high; caramelization is key but watch timing for juiciness. Asparagus grilled longer than usual for bite and char contrast. Slice chicken before plating for neat presentation. Serve sauces on side to keep textures alive and let everyone dip how they want.
Chef's Notes
- 💡 Start with the peanut topping. Toast the peanuts in medium heat. Stir them well. Smell the nuttiness as they brown. Add garlic and ginger to enhance. Don’t rush this part. Cook till fragrant. Mix honey in. Stir until it thickens slightly. This gives the topping a nice shiny coat.
- 💡 Marinating chicken matters. Use a zip-top bag for easy coating. Make sure the marinade covers every inch. Seal it tight. This keeps flavors inside. Don't rush the chilling; 3-5 hours is ideal. Helps flavors deepen. Remember to discard marinade before grilling.
- 💡 Grilling tips are crucial. Preheat grill thoroughly. Oil it to prevent sticking. High heat is necessary for quick cooking. Chicken needs 4-5 minutes per side for that char. Rest it for juicy meat. Asparagus should be tender but crisp - about 6-7 minutes.
- 💡 The sesame mayo needs attention. Whisk the ingredients well. Lime zest adds brightness. This contrasts the richness of chicken nicely. Refrigerate to keep fresh. Serve it alongside. It cools down the meal's heat and balances the overall dish.
- 💡 Herbs bring freshness. Mint, cilantro, chives all bring unique flavors - use them generously. They add aromatic qualities. Scatter them over the dish right before serving. It’s a quick and lovely visual appeal. Remember to adjust according to taste. Some prefer more herbs, others less.
