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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the gochujang, mirin, sake, vinegar, oil, garlic, and ginger until smooth. Reserve 1 cup marinade, and chill.

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  • Add chicken to a large glass baking dish or bowl, and pour remaining marinade (3/4 cup) over chicken. Toss to coat. Cover with plastic, and marinate in the refrigerator at least 2 hours or overnight.

  • Let chicken come to room temperature, about 30 minutes. Remove from marinade, and season with salt and pepper.

  • Heat grill to medium-high, and oil grates. Brush bell peppers, zucchini, and summer squash with oil. Grill, flipping halfway, until lightly charred in places and crisp tender, about 3 minutes per side. Transfer to a shallow dish, and season with salt and pepper. Pour half the reserved marinade over top, and let flavors meld.

  • Grill chicken, basting occasionally with reserved marinade, until lightly charred in places and cooked through, about 6 minutes per side. Transfer to a platter with vegetables, and serve warm.

Tips

Recipe by Laura Rege.

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