Korean Chicken barbecue on a skewer or Dakkochi is more flavorful than our own Filipino Chicken barbecue. Why? Is it because of the added heat to it or maybe the cooking wine? I could already tell the difference when the smoke started to come out of my grill. Don’t get me wrong I crave for my Filipino Chicken barbecue even during the winter season but you have to try this so you know what I am talking about.
This could be served as an appetizer or an entree. It really doesn’t matter. While barbecuing it can be appetizer with your favorite cider or wine when you’re feeling a little fancy, and have friends over for parties. Drinking and grilling, sounds like fun huh?
I eat mine with my favorite rice. Yes Filipinos and their rice obsession! Red sweet rice oh heavens yes! Reminds me back in the good old days.
Grill marks it is! I started the barbecue by myself and when the smoke started going around, my dog and my boys came and joined me! Now that says a little something. Now turn on your grill and lets start preparing. Summer is around the corner and you don’t want to fire up your kitchen when the weather is hot. This is the version of Seonkyoung Longest only I used 3 pounds of chicken instead of just a pound. However I adjusted the portion of the marinade, especially how spicy it is. I can only tolerate from mild to medium level of spicy foods. In my opinion when the food is too hot, the real flavor is wasted.