Another recent find in the L.A. Times Food Section. This recipe was originally for Korean style short ribs, marinated in a sweet sauce and grilled. I was intrigued by the marinade–Asian pear and maple syrup–but wanted to make a healthier version. We made this with chicken, baked in the oven and then finished on the grill, and it was delicious! (And we served it with steamed rice and homemade potato salad, as suggested.)
Here’s what you need:
2 pounds boneless and skinless chicken thighs
1 Asian pear, cored
6 garlic cloves, peeled
1-2 inch piece of fresh ginger, peeled
1/4 cup soy sauce
1/4 cup rice wine
1/4 cup maple syrup
2 tablespoons sesame oil
4 large carrots, peeled and cut into 2 inch thick disks (optional)
Here’s what you do:
1. Make the marinade: In a blender or food processor, combine the pear, garlic, ginger, soy sauce, rice wine and maple syrup. Puree until smoothish. Then add salt, pepper and the sesame oil.
2. Place the chicken thighs in a dish or bag, add the carrot pieces, and pour the marinade over the chicken/carrots. Allow to marinate at least an hour, up to 4 hours.
3. Preheat the oven to 350 degrees. Bake the chicken and carrots, covered, for about 45 minutes, then uncovered for another 15 minutes. Check to be sure the chicken is cooked through.
4. If you’d like, finish the chicken on the BBQ or stovetop grill to give it a bit of char, and allow the sauce to carmelize.