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
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1.5 tablespoons Korean chile paste , gochujang
- 1 tablespoon sesame oil
- 1 teaspoon Korean red chile flakes , gochugaru
- 3 cloves garlic , minced
- 1 piece ginger , 1 inch
- 1 pound skinless , boneless chicken thighs, pounded if desired
Instructions
-
1
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.
-
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
-
3
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).
Nutrition Facts
Per serving
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