Chicken Kun Koki

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CHICKEN KUN KOKI

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Korean

Keyword Chicken, Grilled, Korean

Ingredients

• 3 broiler/ fryers about 2 pounds each quartered chicken
• ½ cup chopped green onions
• ½ cup soy sauce
• 3 teaspoon pepper
• 1½ cups water
• ½ cup honey

Instructions

• Make a large shallow pan out of double thick heavy foil. (Pan should be big enough to held chicken pieces in a single layer.)
• Place on grill about 6 inches above hot coals; place chicken quarters, skin side down, in the pan.
• Combine green onions, soy sauce, pepper, and water in a small saucepan; pour over chicken pieces. (Sauce should about half cover them)
• Cook slowly, turning and basting often with sauce in the pan, 1 hour, or just until chicken is tender.
• Lift the chicken out of the pan with tongs and place directly on a hot grill.
• Blend honey into the sauce in pan; brush over chicken.
• Grill, turning and brushing with remaining sauce, 10 minutes longer, or until richly
• Breasts and leg-thighs may also be used.
• Sauce penetrates better when the skin is removed, but meat is moister with the skin left on.

Notes

Use a flat, largo baking pan
Try ginger or curry in the sauce.

Printer-friendly copies:

• CHICKEN KUN KOKI 4×6 card scan
• CHICKEN KUN KOKI 4×6 card
• CHICKEN KUN KOKI 3×5 card
• CHICKEN KUN KOKI 3×5 card scan
• CHICKEN KUN KOKI