Spicy Korean Chicken

About this recipe

Explore the vibrant and fiery flavors of Korean cuisine with this Spicy Korean Chicken. Marinated in a rich, spicy sauce, the chicken thighs take on depths of umami and heat, then are grilled to a succulent finish. Perfect for spice lovers, this dish pairs beautifully with steamed rice and kimchi, creating a delightful balance of flavors and textures.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil

Directions

1. 1

   Mix gochujang, soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, black pepper, and salt in a bowl to make the marinade.

2. 2

   Slice chicken thighs thinly for quicker cooking and better marinade absorption.

3. 3

   Add chicken to the marinade, ensuring even coating. Marinate for at least 1 hour or overnight for deeper flavor.

4. 4

   Preheat grill or skillet to medium-high heat. Lightly oil grill grates or pan with vegetable oil to prevent sticking.

5. 5

   Grill chicken for about 6-8 minutes on each side until cooked through and internal temperature reaches 165°F (74°C).

6. 6

   Let the chicken rest for a few minutes before serving.

7. 7

   Serve with steamed rice and kimchi to complement the flavors.

8. 8

   Garnish with chopped spring onions and sesame seeds if desired.