Grilled Korean-Style Chicken Cutlets

Ingredients

• Chicken and Asparagus

  • 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)

• Peanut Topping

  • ½ cup (75 g) peanuts, chopped
  • 2 garlic cloves, grated
  • 1 tbsp fresh ginger, grated
  • ¼ cup (55 g) brown sugar
  • 2 tbsp Korean chili powder (gochugaru) (see note)
  • 2 limes, juice only
  • ¼ cup (60 ml) sesame oil

• Sesame Mayonnaise

  • ⅓ cup (75 ml) mayonnaise
  • 1 tbsp (15 ml) sesame oil
  • 1 tbsp (15 ml) low-sodium soy sauce