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 , 1 inch
• 1 pound skinless , boneless chicken thighs, pounded if desired

Instructions

1. 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. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 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 per serving