Description
Tender and flavorful grilled chicken thighs marinated in a sweet and spicy Korean sauce, perfect for summer gatherings.
Ingredients
- 2 lbs bone-in skin-on chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 2 green onions, finely chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Combine the marinade ingredients in a bowl, mixing them well.
- Transfer the chicken thighs into a ziplock bag or an airtight container.
- Pour the marinade over the chicken, ensuring every piece receives an even coating.
- Seal the bag or container and refrigerate for at least two hours, ideally overnight.
- Preheat your grill to medium-high heat.
- Let the marinated chicken rest out of the fridge for about 15 minutes.
- Place the chicken thighs on the grill, skin side down, and sear for 5-7 minutes until golden-brown.
- Carefully flip them over and baste with leftover marinade during the last few minutes of cooking.
- Confirm the internal temperature reaches 165°F using a meat thermometer.
- Let the chicken rest for a few minutes before serving and garnish with green onions and sesame seeds.
Notes
Marinate the chicken overnight for the best flavor. Adjust the heat based on your grill’s performance.
