Scotch Korean Chicken
September 18, 2015
I have been craving some Korean BBQ recently and it occurred to me that a nice smokey whisky would compliment the flavors in a bulgogi style of marinade. So why not add the whisky right into the marinade to really drive home that smokey flavor? I made this chicken the other day and it came out amazing. Chicken thighs are perfect for a nice bold marinade like this, and you can cook them for awhile on the grill to really get a nice char and render the fat on the inside so they stay super juicy. Served with some grilled zucchini, rice, and kimchi, this really satisfied my cravings!
For this recipe I used The Black Grouse which is a little smokier and spicier than The Famous Grouse so it was perfect for this marinade.
Pour the marinade over the chicken and then just let it sit for a couple hours.
Not a bad day at the office! I found some Korean squash for this recipe that was pretty simmilar to zucchini.
Grill it all up nice. You want to cook the chicken low and slow so all the fat renders and the inside is tender and juicy.
Chop it all up into large bite sized pieces.
Such a great spread!
I am a big proponent that if you use alcohol in a recipe, you should then also serve that same alcohol with the food. It really helps bring out the flavors of the dish.
The chicken is smokey, spicy, and tangy with just enough flavors of Korean BBQ but not so much that your picky eater friend will think it tastes weird. The Black Grouse is perfect in the dish and also on the side!Check out more recipes on The Famous Grouse Facebook Page!
Scotch Korean Chicken
- 1/4 Cup The Black Grouse Scotch Whisky
- 1/4 Cup Gochujang fermented chile paste
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Sesame Seeds
- 2 Pounds Boneless Skinless Chicken Thighs
- Cooked Rice
- Mix all the chicken ingredients (except the actual chicken) in a measuring cup. Put the chicken into a large bowl and lightly salt it. The marinade is salty so go light with the actual salt. Pour the marinade over the chicken. Marinate for at least 2 hours or as long as 12.
- Slice the zucchini into quarters, lightly salt, and brush with olive oil. Light the grill. Cook the chicken on medium to low heat for about 30 minutes until tender and nicely charred on the outside. Cook the zucchini for about 10 minutes on all sides until tender.
- Serve with the rice and kimchi, and of course, more scotch.