Rice Pilaf

Okay, how can I post my recipe for Korean-style Chicken BBQ without posting it's partner side dish: Rice Pilaf? Where there's Chicken BBQ, there's always Rice Pilaf. This is my aunt's recipe for rice pilaf though I don't think it's at all an Asian dish. Doesn't matter- it's simple and very tasty with the Chicken BBQ!


Rice Pilaf

1 Cup Long Grain White Rice
1 Cup Broken Vermicelli
1/4 Cup Butter
1 1/2 Cubes of Chicken Bouillon
3 Cups Boiling Water

1) Melt butter in a medium saucepan. Brown vermicelli in butter.
2) Turn off heat. Add rice and mix together.
3) Dissolve chicken bouillon in the boiling water and pour into the vermicelli/rice mixture.
4) Cook for 30 minutes over low heat (simmer). Mix pilaf with a spoon and serve.

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Korean-style Chicken BBQ

Okay, I'm finally going to post it. I've been getting quite a few requests for this recipe lately. This is the recipe to my famous Korean-style Chicken BBQ that is a staple at all of our BBQ gatherings. It's made so many times over the summer that by the end of it, I'm usually sick of it! You can make a big batch of the marinade and freeze it for future use. Or, you can combine the marinade and chicken together in ziploc bags, freeze it, and then thaw when you're ready to use it. I've done both, depending on the occasion. It's a really simple marinade and turns out delicious every time. I get requests to make this all the time!


Korean-style Chicken BBQ

2 lbs. Boneless Chicken

2 Tbs. Soy Sauce
2 tsp. Sesame Seeds
1 Tbs. Chopped Garlic
2 tsp. Minced Fresh Ginger
1 1/2 Tbs. Sugar
1/2 tsp. Salt
1 Tbs. Sesame Seed Oil
1 Tsp. Ground Black Peper

1) Combine seasonings into a bowl and mix together.
2) Combine marinade and chicken together.
3) Marinate chicken overnight.
4) Grill chicken.

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