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Korean Spicy Chicken Thighs

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Korean
Korean Spicy Chicken Thighs
Ingredients
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons Korean chile paste (gochujang)
  • 1 tablespoon sesame oil
  • 1 teaspoon Korean red chile flakes (gochugaru)
  • 3 cloves garlic, minced
  • 1 (1 inch) piece ginger, peeled and minced
  • 1 pound skinless, boneless chicken thighs, pounded if desired
Instructions
1
Combine the savory liquid ingredients of soy sauce, vegetable oil, chile paste, sesame oil, and a touch of heat from the chile flakes in a large bowl; whisk until the chile paste is fully incorporated and dissolved. Add the protein of your choice, in this case chicken, and stir to coat it evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld together.
2
Prepare your grill for medium heat and lightly brush the grates with oil to prevent sticking. Grill the chicken until it develops a nice caramelized crust and is cooked through, 5 to 8 minutes per side. Use a food thermometer to check the internal temperature of the chicken, aiming for at least 165 degrees F (74 degrees C) to ensure food safety.