Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Slightly spicy, slightly sweet Korean-style chicken thighs.

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Recipe Summary

cook:
10 mins
additional:
30 mins
total:
55 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill for medium heat and lightly oil the grate.

  • 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).

Cook's Notes:

You can use regular chili powder instead of the gochugaru.

Chicken may also be pan-fried or baked for 20 minutes at 400 degrees F (200 degrees C), if desired.

Nutrition Facts

257 calories; protein 19.8g; carbohydrates 2.3g; fat 18.3g; cholesterol 70.1mg; sodium 754.7mg. Full Nutrition
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