This mayo is great for dipping the chicken in as well as smearing on the corn. Have your butcher debone the thighs for you, or simply use bone-in thighs-just adjust the cooking time accordingly. You may need to adjust your grill between medium and medium-high heat. Make sure your grill isn't too hot, as your chicken will burn on the outside before the insides are cooked all the way through. Serve the corn with the doenjang mayo on the side or brush it on to the hot corn, letting it melt into the crevices. Finish the sweet potatoes off with a sprinkle of black sesame seeds. Garnish the chicken with the chile threads. Brush the chicken very lightly with the glaze, or serve it on the side as a dipping sauce. To serve, transfer the chicken to a serving plate or platter. Cut each piece down the center lengthwise. Place the corn on the grill and cook, turning often, 9 to 10 minutes. Let rest in a warm place while you cook the corn. The bb.q in our name stands for Best of the Best Quality, and thats exactly what you can expect from every one of our. Cook until cooked through, flipping once, about 15 minutes. Shake the excess marinade off the chicken and place on the grill skin-side down first. In the meantime, bring a grill or griddle pan to medium-high heat. Place a saucepan over medium-low heat and tip in the reserved marinade to make a glaze to brush over the chicken. Place the potatoes in a small bowl and mash roughly with a fork. Let cool slightly, then peel the skins off and discard. Bake until a small knife goes all the way through the potatoes easily, about 1 hour. Wrap the sweet potatoes in a sheet of foil, sealing well. Bring the chicken up to room temperature for 30 minutes to 1 hour before grilling. Preheat the oven to 450 degrees F (230 degrees C). Cover and place in the fridge for at least 4 hours and better yet, overnight, to let the flavors infuse. Cook for 8-9 minutes, or until cooked through, turning halfway through. Place the chicken thighs in a medium bowl and pour in the remaining marinade, making sure all sides are covered. Mix the Colmans Korean BBQ seasoning with the water, and pour over the chicken. Our goal is quality in the perfect quantity for all our guests. Reserve about 1 cup (235 milliliters) to make the glaze. NY Korean BBQ & Chicken sources only from the freshest meats & ingredients daily. Cover and place in the fridge.įor the marinade and chicken: In a large bowl, whisk together the soy sauce, brown sugar, maple syrup, vinegar, chile paste, ginger, sesame oil, sesame seeds, black pepper, salt, garlic and spring onions. For the doenjang mayo: Mix the mayonnaise and doenjang together well with a spoon in a small bowl.
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