Korean Spicy Grilled Chicken Thighs

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Korean Spicy Grilled Chicken Thighs

Sticky, sweet, and a little smoky, this gochujang-marinated chicken is an easy weeknight grill. Cook it indirect first for juicy thighs, then finish over direct heat for a caramelized edge.

Recipe adapted from Jet Tila's cookbook, 101 Asian Dishes You Need To Cook Before You Die.

Serves: 2

Ingredients

Marinade

  • 2 tbsp soy sauce(full sodium not low sodium)
  • 1½ tsp sesame oil
  • ¼ cup gochujang paste
  • 1½ tsp toasted sesame seeds
  • 2 cloves garlic, minced
  • 1½ tbsp brown sugar
  • 2 tbsp water

Chicken

  • 1 lb chicken thighs
  • 1 green onion, sliced

Directions

  1. Mix the marinade ingredients. Coat the chicken and refrigerate for 2 hours to overnight.
  2. Grill indirect at 375°F, or bake at 375°F, until the chicken reaches 165°F.
  3. Grill direct for 1-2 minutes per side.
  4. Top with green onion and serve.

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