Recipe: Spicy Korean Grilled Chicken

Name: Recipe: Spicy Korean Grilled Chicken
Ingredients: 2 small to medium yellow onions, coarsely chopped; 4 to 5 garlic cloves, minced; 1/2 cup soy sauce; 1/2 cup gochujang (Korean hot pepper paste); 2 tablespoons packed light brown sugar; 2 tablespoons honey; 1 teaspoon brown or regular rice vinegar; 1/4 cup toasted (Asian) sesame oil; 3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)

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Servings: 4

Author : Alice Choi

4th of july asian chicken

Ingredients

Remove All · Remove Spices · Remove Staples

2 small to medium yellow onions, coarsely chopped4 to 5 garlic cloves, minced1/2 cup soy sauce1/2 cup gochujang (Korean hot pepper paste)2 tablespoons packed light brown sugar2 tablespoons honey1 teaspoon brown or regular rice vinegar1/4 cup toasted (Asian) sesame oil3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)

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Instructions

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Step 1

Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a medium bowl and stir to combine. Place the chicken in a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Refrigerate at least 6 hours or overnight, flipping once the bag through.

Step 2

When ready to cook, prepare a charcoal grill for high, direct heat and indirect heat, or heat a a gas grill to high. Remove the chicken from the marinade and place skin-side down over direct heat. Cover and cook for a few minutes until grill marks appear. Flip the chicken, cover, and cook until grill marks appear.

Step 3

Move the chicken to indirect heat if cooking on a charcoal grill. If cooking on a gas grill, reduce the heat to medium. Cover and grill, flipping the chicken every 3 minutes, until cooked through, no longer pink inside, and the thickest part of the meat registers 165°F, 15 to 20 minutes. Serve immediately.