Korean Grilled Chicken

A quick but effective marinade. Grill ahead of time and serve the chicken wrapped in lettuce leaves and topped with spicy scallion salad.

1 lb. boneless chicken, cut into 2–3-inch pieces
2 Tbsp. sesame oil
6–10 large butter lettuce leaves
Scallion salad for topping

For the marinade:
3 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. rice wine or mirin
1 Tbsp. minced garlic
1 Tbsp. sesame oil
1 tsp. grated fresh ginger
½ tsp. sesame seeds

In a small bowl, combine all the marinade ingredients and stir until the honey dissolves. Place the diced chicken in a shallow dish and cover with the marinade; refrigerate for 30 minutes.

Heat a large skillet or grill pan over medium-high; coat with sesame oil. Add the chicken and cook until lightly brown on one side. Coat the uncooked side with any extra marinade, turn each piece, and remove from the grill when it’s cooked through. Arrange chicken in a serving dish and serve alongside lettuce leaves, scallion salad, and soy sauce for dipping.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.