Marinated in a flavorful mixture of sesame oil, soy sauce, ginger, and gochujang (Korean chile paste), these chicken thighs are slightly spicy and slightly sweet.
Ingredients
- soy sauce: 2 Tbsp
- vegetable oil: 2 Tbsp
- ½ tablespoons Korean Chili paste (gochujang): 1 piece
- sesame oil: 1 Tbsp
- Korean red Chili flakes (gochugaru): 1 tsp
- garlic: 3 clove (minced)
- ginger, peeled and: 1 piece (1 inch piece, minced)
- skinless, boneless chicken thighs, pounded: 1 pound (if desired)
Metric Conversion
Stages of cooking
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Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
