Korean Spicy Grilled Chicken
Chicken thighs marinated in a gochujang-soy-sesame sauce, roasted then finished on the grill.
Ingredients
| ¼ cup | 60 ml | soy sauce |
| 1 tbsp | 15 ml | sesame oil |
| ½ cup | 120 ml | gochujang |
| 1 tbsp | 15 ml | sesame seeds, toasted |
| 3 cloves | garlic, finely minced | |
| 3 tbsp | 45 ml | granulated sugar, brown sugar or honey |
| ¼ cup | 60 ml | water |
| 2 lb | 905 g | chicken thighs |
| 2 | green onions, sliced |
Instructions
For the Marinade: Place all the marinade ingredients together in a large bowl and whisk until fully combined. Roll the chicken thighs in the marinade, cover and allow to marinate for 2 hours to overnight - the longer the better. For the Chicken: When ready to cook, remove the chicken from the marinade and place on a foil-lined sheet. Roast in the oven at 375°F (190°C) for about 30 minutes, until the internal temperature is 165°F (74°C), then finish on the grill. Alternatively, grill over indirect heat for about 25 minutes until browned and at the same internal temperature. Garnish with green onion.