Grilled Gochujang Chicken
This is the chicken to make when your usual grilled chicken is starting to feel a little boring. It’s sweet, savory, spicy, garlicky, and gets the best caramelized edges from the grill. Add rice and a crunchy vegetable on the side, and you have a simple dinner with way more flavor than effort.
Servings 6
Calories 425kcal
Ingredients
- 2 lbs chicken thighs
- 1/2 cup soy sauce
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 cloves garlic, grated
- 1/2 tbsp ginger paste
Toppings
- Toasted sesame seeds
- Green onions, sliced
Instructions
- In a small bowl, add the soy sauce, gochujang, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger paste. Whisk until smooth and well combined.
- Reserve ½ cup of the sauce and set it aside. Add the chicken to a large bowl or zip-lock bag and pour the remaining sauce over the chicken. Toss until evenly coated, then marinate in the refrigerator for at least 30 minutes or up to 12 hours.
- When ready to cook, preheat the grill to medium-high heat, about 400-450°F. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
- Add the chicken to the grill and cook for 5-7 minutes per side, depending on the thickness, or until the internal temperature reaches 165°F at the thickest part.
- Remove the chicken from the grill and let it rest for 5 minutes.
- While the chicken rests, pour the reserved sauce into a small saucepan. Bring to a gentle simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- Brush the warm sauce over the grilled chicken. Top with sliced green onions and toasted sesame seeds. Serve with rice and your favorite vegetables.
Nutrition
Calories: 425kcal | Carbohydrates: 12g | Protein: 27g | Fat: 30g | Fiber: 0.3g