Here at Smith, we encourage you to use tea like a spice or flavor enhancer in your cooking. In savory applications, like this Korean Chicken, find ways to (literally) steep the flavors of your favorite teas in marinades and dressings, or use the actual tea leaves in a rub. This Korean-inspired marinade also works on tofu or eggplant for our vegetarian. Recipe crafted by Koko Paranteau (@cutemeat).
Ginger Peach Korean Chicken
Ingredients
- ÂĽ cup apple cider vinegar
- ½ cup soju, sake or mirinÂ
- 2 sachets of Ginger Iced Tea
- 3 garlic cloves, gratedÂ
- 2 tbsp sesame oilÂ
- 4 tbsp gochujangÂ
- ½ cup soy sauce
- 2 tbsp brown sugarÂ
- ÂĽ cup honeyÂ
- 2 lbs boneless, skinless chicken (thighs, breasts or both, depending on your preference)
- 2 tbsp green onions, thinly slices
- 2 tsp sesame seeds
- 2 tsp gochugaru flakes
- 2 tsp flake saltÂ
Directions
- In a small pot, heat vinegar and soju over medium high heat until boiling, drop your teabags into the liquid and remove from heat. Allow the tea to steep for 5 minutes before removing and discarding.Â
- In a large bowl, whisk garlic, soy sauce, brown sugar, and honey with the tea-infused liquid until completely combined, and reserve a half cup of Ginger Peach sauce for drizzling or dressing an accompanying salad.
- In a large dish, pour the tea-soak over the chicken and massage into the meat. Chill and allow to marinate for 4 hours or up to over night.Â
- When you’re ready to cook, prepare your grill and remove the chicken from the refrigerator for a half hour before grilling. Place chicken over the grill’s grates and cook thighs over direct heat for 4-5 minutes before flipping and continuing to cook for another 4-5 minutes or until
entirely cooked through. For breasts, grill for 5-6 minutes per side. - Once all the chicken has cooked, allow to rest for five minutes before plating
with garnishes of green onion, sesame seeds, gochugaru and flake salt. - Enjoy.