It's been warm so we've mostly been cooking on the grill. Or rather, I'm prepping things to grill and J. does the cooking. It pretty much comes down to what kind of meat is on special and what comes in our CSA box for the week. Yesterday it was boneless skinless chicken thighs, corn and cucumbers.
One of the foods I miss from Hawaii is Korean BBQ. You choose your meat and it comes with rice and choice of sides. My favorite meat choice is spicy chicken so that's what I decided to try making last night. I went with a basic teriyaki marinade and added sesame oil & chili-garlic paste. It didn't end up spicy, but it did taste somewhat like Korean BBQ. Next time, I'll try more chili-garlic paste and a longer marinade. Or maybe a sauce. It seems to have a spicy sauce when I get it at restaurants.
The corn was grilled, plain and in the husk which is our favorite. The cucumbers were just peeled, sliced and marinated for 20 minutes in rice wine vinegar with a bit of salt & sugar, kind of an ultra fast tsukemono. Maybe not what you normally get with your spicy chicken plate but what we had on hand that didn't require turning on the stove! Not that it stopped someone from complaining about the lack of mac salad...
Spicy Korean BBQ Chicken
1-1/2 pounds boneless, skinless chicken thighs
1/4 cup shoyu
2 Tbsp sugar
1 Tbsp chili-garlic paste (I used the Vietnamese one with the rooster)
1 Tbsp minced garlic
1/2 Tbsp sesame oil
1/2 Tbsp minced ginger
1/4 tsp pepper
Combine everything and let sit in the refrigerator for at least 4 hours. I think overnight would be better. Grill for about 3 minutes per side until done.
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