Korean chicken thighs are slightly spicy and slightly sweet, marinated in a flavorful mixture of sesame oil, soy sauce, ginger, garlic, and Korean chile paste.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
257 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
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.
Step 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).
Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)
1.5 tablespoons Korean chile paste (gochujang)
1 pound skinless, boneless chicken thighs, pounded if desired
