Grilled Korean-Style Chicken Cutlets | RICARDO

Ingredients

• 3 tbsp (45 ml) low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp (15 ml) sesame oil
• 1 tbsp fresh ginger, grated
• 1 tsp Korean chili powder (gochugaru), or more to taste
• 2 garlic cloves, grated
• 2 ½ lb (1.1 kg) boneless, skinless chicken breasts, cut in half horizontally
• 1 lb (450 g) asparagus, trimmed
• ⅓ cup (15 g) mixed herbs, finely chopped (such as mint, cilantro, chives)
• ½ cup (75 g) peanuts, chopped
• ¼ cup (55 g) brown sugar
• 2 tbsp Korean chili powder (gochugaru) (see note)
• 2 limes, juice only
• ¼ cup (60 ml) sesame oil
• ⅓ cup (75 ml) mayonnaise
• 1 tbsp (15 ml) low-sodium soy sauce