Korean Beef and Rice Bowls
Weeknight
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evergreen
Kosher Market
A simple sweet-and-spicy grilled pargiyot (baby chicken) recipe made with a bold marinade of mustard, mayonnaise, hot sauce, and maple syrup. The chicken grills quickly into juicy, tender pieces with a sticky, caramelized glaze and a balanced tangy heat.
By Evergreen Kitchen
Pat chickens dry and lightly score the skin so flavor gets in.
Mix mustard, mayo, hot sauce, and maple syrup into a smooth marinade.
Coat the chicken pieces well and marinate 30 minutes.
Preheat grill to medium heat.
Grill chicken for about 5–7 minutes per side (10–15 minutes total).
Cook until fully done (165°F internal temp) with nice char and caramelization.
Rest 2–3 minutes before serving.
