Mom’s BBQ chicken


1 ¼ cups soy sauce

½ cup packed dark brown sugar

6 scallions, thinly sliced on an angle

3 tablespoons rice vinegar

3 tablespoons maple syrup

2 tablespoons gochujang (Korean chili paste)

2 tablespoons toasted sesame oil

2 tablespoons grated peeled fresh ginger

2 tablespoons roasted sesame seeds

6 cloves garlic, grated or minced

Pinch of kosher salt or sea salt

Freshly ground black pepper

8 boneless skinless chicken thighs

Vegetable oil, for grilling



In a medium bowl, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved.

Transfer 1 cup of the marinade to a container, cover, and refrigerate.

Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.

Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8-10 minutes; set the glaze aside.

Preheat a gas or charcoal grill to medium-high heat.

Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce.

Serves 4

Spicy pickled radish salad

Makes 1 ½ cups


6 ounces Korean white radish or daikon, peeled and julienned

1 ½ tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar

1 ½ tablespoons sugar

1 ½ teaspoons gochugaru (Korean chile flakes)

1 small clove garlic, grated or minced

1 teaspoon kosher salt or sea salt


Stir together all the ingredients until the radish is coated. Cover and refrigerate for about 1 hour before serving.


Citron tea posset


1 ¾ cups (420mililiters) heavy cream

½ cup (100grams) sugar

Grated zest and juice of 1 lemon

2 tablespoons citron tea syrup (yujacha)

Crystallized Lemon Zest for serving (optional)


In a medium saucepan, combine the cream and sugar and gently simmer, stirring often, until the sugar has dissolved, about 3 minutes. Remove from the heat and let cool until warm.

Whisk the lemon zest and juice in the cooled cream mixture. Pour into four to six serving glasses (I like to use martini glasses), small bowls, or ramekins, cover each with plastic wrap, and refrigerate until set, about 3 hours.

Before serving, in a very small bowl, stir together the citron tea syrup and 1 tablespoon water. Spoon the liquid on top of each posset, swirling the glass so the top is evenly coated. Top with crystalized lemon zest, if desired.