Prep Time::15 mins
Cook Time::10 mins
Additional Time::30 mins
Total Time::55 mins
Servings::4
Ingredients
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2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ 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
Directions
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.
Preheat an outdoor grill for medium heat and lightly oil the grate.
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).
Recipe Tips
Regular chili powder can be used instead of gochugaru.
You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.