03 October 2015

(Serves 6-8)

Fall is here and I would love to pack in a few more days of grilling before the cold season really hits because for me, that means snow. So right now I have a huge batch of chicken marinating in the refrigerator just waiting to get tossed on the grill. I’m using a marinade based on one I enjoyed often as a kid. I say “based on” because my mother, like other great cooks, did not use recipes. She would just toss things together and poof, a great marinade. So I am going off the flavors I remember and ingredients I know she used to come up with this marinade.

I know, the ingredients list is dauntingly long but most if not all the items are very common in Asian cooking. And most of these items keeps for months if you have to go pick up a few at the store. First thing I do is gather all the ingredients together to make sure nothing is missing and then just start tossing everything together. Truthfully, gathering all the ingredients may be the most time consuming activity.

The best part about all this is the kitchen stays cool and clean which is nice change of pace. Because who likes spending a bunch of time cleaning up a kitchen after cooking a meal right? All I have to wash is my knife, the cutting board and the food processor and I’m home free! Outdoor dining is great, plus Evie can run amuck and eat on the go, a favorite pastime for all children. I hope you get to enjoy this recipe before you get the first cold snap!

6 lbs chicken thighs (about 12 pieces) or other cuts

1. Trim fat, pat dry and set aside.

1/4 cup garlic, peeled

2. Mince together in a food processer.

1/3 cup ginger, peeled

1/2 cup yellow onion, peeled, and cut into chunks

7 scallion, white part only

1 tsp kosher salt

3. In a large gallon size ziplock bag, pour in the contents of the food processor.

4. Mix all the remaining seasoning into the bag until well incorporated.

(NOTE: Taste the marinade at this point and adjust the seasoning if needed.)

5.Slowly place the chicken into the bag, massaging the marinade into each piece.

6. Ensure all the chicken pieces are well coated and covered with the marinade.

7. Refrigerate for at least 24 hours prior to grilling.

(NOTE: I find it taste best after 72 hours. Also, after 72 hours, you can freeze it for later use.)

8. Cook on a grill until done and serve hot.

1 tsp black pepper

1 tbsp red pepper powder, Korean (optional)

2 tbsps sugar

1 tsp msg (optional)

1/4 cup cooking rice wine

1/2 cup soy sauce, low sodium

2 tbsps dark soy sauce, mushroom flavored

2 tbsps sesame oil

1/4 cup honey

1/4 cup oyster sauce

7 scallions, cut into 2 inch pieces, green parts only

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