Spicy Grilled Chicken with Vegetables

Ingredients

In this adaptation, the traditional Korean Dak Galbi is transformed into a grilled chicken dish with a Caucasian twist. The original stir-fried technique is replaced with grilling, which adds a smoky flavor and charred texture to the chicken. The spice blend is adjusted to suit Caucasian taste preferences, incorporating a balance of heat and tanginess. Additionally, the choice of vegetables is modified to include locally available produce, such as bell peppers, zucchini, and onions. We alse have the original recipe for Dak Galbi, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 onion, sliced 1 onion, sliced

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, soy sauce, honey, tomato paste, lemon juice, paprika, chili powder, garlic powder, onion powder, black pepper, and salt. Mix well to create the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken, bell peppers, zucchini, and onion onto skewers, alternating between the ingredients.
5. 5.
   Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Serve the Spicy Grilled Chicken with Vegetables hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.
• Bell peppers — For a smokier flavor, you can char the bell peppers on the grill before slicing them.
• Zucchini — To prevent the zucchini from becoming too soft, make sure to slice it into thick pieces.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of chili powder in the spice blend.
• Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the Spicy Grilled Chicken with Vegetables with a side of steamed rice or crusty bread to balance the spiciness.
• Customize the vegetable selection based on personal preference and seasonal availability.

Serving advice

Serve the Spicy Grilled Chicken with Vegetables as a main course, accompanied by a fresh salad or coleslaw. The vibrant colors of the dish make it visually appealing, so consider plating it on a white or colorful serving dish to enhance its presentation.

Presentation advice

Arrange the skewers on a large platter, garnished with fresh herbs such as cilantro or parsley. Drizzle any remaining marinade over the skewers for added flavor and visual appeal. Serve with a side of lemon wedges for a tangy burst of freshness.