Chicken marinated in chilli paste

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Hot, spicy, garlicky and a little sweet, this is a truly tasty dish. Griddled so it cooks faster than the slow-smoked variety, it has the same delicious scorched flavour. Stuffed cucumber kimchi makes a refreshing accompaniment.


  • 900 g/2 lb chicken breast fillet or boneless thighs
  • 2 round (butterhead) lettuces</


  1. Combine all the marinade ingredients in a large bowl.
  2. Cut the chicken into bitesize pieces, add to the bowl and stir to coat it with the marinade. Transfer to an airtight container and marinate in the refrigerator for about 3 hours.
  3. Remove the outer leaves from the heads of lettuce, keeping them whole. Rinse well and place in a serving dish.