Sweet and Spicy Korean BBQ Chicken

local_grocery_store Ingredients

• 4 Chicken thighs, bone-in, skin-on
• 1/4 cup Soy sauce
• 2 tablespoons Honey
• 1 tablespoon Gochujang (Korean chili paste)
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Sesame oil
• 2 Green onions, chopped
• 1 tablespoon Toasted sesame seeds

restaurant_menu Method

1. 1.In a bowl, whisk together the soy sauce, honey, gochujang, garlic, ginger, and sesame oil.
2. 2.Place the chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
4. 4.Grill the chicken thighs for 6-8 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
5. 5.Remove the chicken from the grill and let it rest for a few minutes. Sprinkle with chopped green onions and toasted sesame seeds.
6. 6.Serve the Sweet and Spicy Korean BBQ Chicken with steamed rice and kimchi for a complete meal.

lightbulb_outline Tips

• chevron_rightFor extra heat, add more gochujang to the marinade.
• chevron_rightIf you don't have a grill, you can also cook the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes.
• chevron_rightMake sure to let the chicken rest after grilling to allow the juices to redistribute and keep the meat tender and juicy.
• chevron_rightServe with a side of pickled radishes or cucumber for a refreshing contrast to the spicy flavors.