Spicy Korean Chicken

Spicy Korean Chicken
  • 1 pound skinless, boneless chicken thighs
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons Korean chile paste (gochujang)
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 (1 inch) piece ginger, peeled and minced
  • 1 teaspoon Korean red chile flakes (gochugaru)


  1. Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Grill the 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).

05/09/2018
Spicy Korean Chicken, recipe PT15M PT1H 5 455 calories

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