Korean Grilled Chicken Thigh with Rainbow Slaw

Korean Grilled Chicken Thighs with Rainbow Slaw

Summer Grilling with Sustainable Chicken

With warm weather comes outdoor dining, fresh farm ingredients, and flavorful grilled entrees. While preparing for these summer trends, keep in mind that diners are looking for transparency in your menu. Consumers want information about the farm their food comes from, including the fed and environmental conditions for livestock. Indian Ridge FreeBird chickens are humanely raised on family farms in Pennsylvania’s Amish Country, free to roam, free of antibiotics, and fed a natural vegetarian diet. This award-winning line of chicken is ideal for clean-eating customers –  fresh, organic, and all-natural with no animal byproducts or growth hormones.

Start the summer grilling season off right with Asian-style grilled all-natural chicken. This flavorful dish comes together quick and easy with ready-to-use Kogi OG Kalbi Sauce and served with a vibrant, healthy mix of veggies. If you’re looking to further expand your menu, offer an additional side of convenient, ready-to-serve salads from Reser’s. With fresh ingredients and unique flavors like American Classic Bacon Ranch Pasta Salad or Cucumber & Onion Vegetable Salad, these sides can be the perfect complement to any grilled entrée.

 

Korean Grilled Chicken Thighs with Rainbow Slaw
All-Natural FreeBird Chicken thighs marinated with green onion and Kogi OG Kalbi Marinade and Sauce. Served with rainbow slaw.
Servings
8
Servings
8
Korean Grilled Chicken Thighs with Rainbow Slaw
All-Natural FreeBird Chicken thighs marinated with green onion and Kogi OG Kalbi Marinade and Sauce. Served with rainbow slaw.
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
Korean Grilled Chicken Thighs
  1. Whisk green onions and Kogi OG Kalbi Marinade and Sauce in a bowl; pour over chicken thighs in a half hotel pan, turning to coat. Cover and refrigerate at least 2 or up to 24 hours to marinate, turning occasionally to coat. Remove chicken from marinade; discard marinade. Pat chicken dry; refrigerate in an airtight container up to 2 days.
Rainbow Slaw
  1. Toss all ingredients in a bowl. Refrigerate in an airtight container at least 1 or up to 4 hours before serving.
For Serving
  1. Grill 1 chicken thigh, skin side down first, over medium heat until internal temperature reaches 165°F, about 20 minutes, turning occasionally. Serve Korean Grilled Chicken Thigh with Rainbow Slaw.

Leave a Reply

Your email address will not be published. Required fields are marked *

*