Korean BBQ Chicken Skewers with Grilled Radicchio and Raspberry Vinegar Salad
Korean BBQ Chicken Skewers with Grilled Radicchio and Raspberry Vinegar Salad
A cinch in a pinch. Our Korean Raspberry Gochujang BBQ Sauce has all the umami and spice of a traditional Korean BBQ sauce but with the additional bright notes brought to the table by whole raspberries and red wine vinegar. These sweet sticky Korean BBQ skewers are accompanied with a warm bitter salad of grilled radicchio seasoned and dressed with our raspberry infused red wine vinegar. This is a wonderful addition to everyone's summer grilling repertoire.
Korean BBQ Chicken Skewers with Grilled Radicchio and Raspberry Vinegar Salad
Korean BBQ Chicken Ingredients:
2 lb chicken thighs cut into strips
1/2 Cup Wozz! Korean Raspberry Gochujang BBQ Sauce (plus some extra for basting)
Grilled Radicchio Salad Ingredients:
1 head Radicchio (cut into quarters)
2 Tbsp Wozz! Raspberry Red Wine Vinegar
1 Tbsp sesame seed oil
Salt and Pepper
Sprouts for garnish
Method:
1. Prep Your Chicken
Remove chicken thighs from the package, and cut the thighs long ways into 1 inch strips (they will end up being about 1 inch wide and 3 inches long).
2. Marinade Your Chicken
Add Wozz! Korean Raspberry Gochujang BBQ Sauce to the bowl with chicken and mix until chicken is evenly coated. Transfer to a snap lock bag or container with a lid and leave to marinate for 1-4 hours but overnight is best.
3. Preheat Grill and oven to 425 degrees F (roast)
4. Assemble Your Chicken Skewers
Thread the marinated chicken thigh strips onto skewers, the chicken strips are cut long ways so you are going to thread the chicken onto the skewers like a ribbon (piercing each piece of chicken through the skewer twice - be heavy handed and load the skewers up). You want to bunch up the chicken pieces, so the skewers are full (this allows them to caramelize and cook up juicy and not dry out). We used wooden chopsticks (soaked in water) to thread the chicken. You should end up with 4-5 full chicken skewers.
5. Prep Your Radicchio Salad
Before we grill our radicchio we are going to season each wedge with a little Wozz! Raspberry Red Wine Vinegar. This adds acid and sweetness which helps balance the natural bitterness of the radicchio, but also will pull some of that bitterness out as it grills. Plus as a side note the raspberry flavor and radicchio pair very well together.
First, cut your head of radicchio in half and then into quarters ensuring the leaves stay intact and attached to the stalk.
Gently pry the leaves apart just enough to drizzle a little Raspberry Vinegar between each leaf. Season with salt and pepper and finally brush each wedge with sesame seed oil. Set aside for 10 minutes to allow all the flavors to meld.
6. Grill Your Korean BBQ Chicken Skewers
On a hot grill that has been cleaned and oiled, grill the Korean BBQ chicken skewers 4-6 minutes on each side.
Once a nice char is achieved, move to a cooler part of the grill to continue cooking for another 10 minutes or finish in a 425 F oven for 10 minutes.
7. Grill Your Radicchio
(Only start the grilling radicchio when the chicken skewers are close to done)
Clean the already-hot grill again and rub it down with oil.
Grill the radicchio wedges flat side down 2-3 minutes on each side.
8. Serve Up This Deliciousness!
Transfer to a serving platter and finish with an extra drizzle of Wozz! Raspberry Vinegar and serve a little extra vinegar on the side.
Arrange chicken skewers alongside the grilled radicchio. Garnish radicchio with microgreens and serve.
