Korean · Dinner
Korean Spicy Grilled Chicken
Bone-in chicken thighs marinated in gochujang, soy sauce, garlic and ginger, then grilled over high heat until charred and sticky. The sweet-spicy glaze caramelizes as it cooks, delivering smoky, umami-rich flavor with a lingering chili heat. Served with steamed rice, scallions and toasted sesame seeds.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
589Calories
47.3gProtein
26.3gFat
40.7gCarbs
13.2gSugar
2.5gFiber
1437mgSodium
278mgChol
7.1gSat Fat
592mgPotassium
60mgCalcium
3mgIron
0.7mcgVitamin B12
4mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Pat the chicken thigh dry, score the skin lightly with a knife, and set in a shallow bowl. Mince the garlic and grate the ginger.
2
Build
Whisk together gochujang, soy sauce, garlic, ginger, sesame oil, brown sugar and gochugaru until smooth, then rub all over the chicken.
3
Marinate
Cover and refrigerate for 60 minutes.
4
Grill
Brush a grill grate with vegetable oil and cook the chicken over medium-high heat for 7–8 minutes per side until deep charring spots appear and the surface is glazed.
5
Rest
Let the chicken sit for 5 minutes so juices redistribute.
6
Plate
Spoon rice onto a plate, top with chicken, scatter sliced scallion and sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g, bone-in chicken-thigh
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp gochugaru
- 1 cup180g white-rice-cooked
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
