Grilled Chicken-Korean Style -

So following moving on from the previous post, where I made chicken soup using thigh bones, that were sitting there, lonely... after boning Chicken Thighs.
This thigh meat was going to be used for the following recipe and it was!
I have been looking for Korean recipes lately as I currently have a Korean student staying with me
Turns out he eats everything (except Kimchi, which I raced out and bought…oh well, my family likes it)
However I want to make some flavours, that are similar to what he is used to
This seemed to fit the bill and we liked it a lot

The foodlovers.co.nz website had this recipe for  Grilled Chicken Korean Style
I served it with rice and some colourful vege

600g chicken thigh fillets skinless, boneless
1/3 cup (80ml) soy sauce
1 tablespoon brown sugar
1/2 red onion finely chopped
2 teaspoons Sriracha sauce (or other chili sauce) 
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons grated ginger
2 cloves garlic, finely chopped

Coriander leaves
Rice Bran Oil

Basmati Rice 1 1/2 cups
1/2 each yellow and red peppers
Handful of green beans, topped and tailed and cut into small pieces
1 spring onion

Method
Chop chicken thigh fillets in half.
Place the chicken in a glass container
and add the remaining ingredients except the coriander leaves.
Cover and then place in a shallow dish and refrigerate for up to 8 hours.

Heat a barbecue hot plate or grill on medium – high heat.
Add a little Rice Bran Oil
Drain the chicken from the marinade 

Reserve the marinade and
Cook the chicken for 8-10 minutes, turning at times,
until well coloured and cooked through.

Remove from heat let sit for about 5 minutes then cut into pieces

To Cook the Rice
Fill a pot with lots of salted water
Add the rice
Stir and boil for about 8-10 minutes
Test for doneness, a little bit of bite!
Drain and set aside and place into a serving dish

Meanwhile in another pan
Over med heat  
Add 2 tablespoons Rice Bran Oil
Add the spring onions, chopped peppers 
Season with Sea Salt and freshly ground black pepper
Salute for 3-4 minutes
Add beans
Toss and cook for about another minute or two just to heat them through
Remove and add to the rice
Stir well

In the same pan, add the marinade
Bring to the boil and simmer for a minute to two

Dip the chicken into the cooked marinade to make a sauce
Arrange over the rice and vege
Cover with the remaining sauce
Sprinkle with coriander leaves.

Serve