Slightly spicy, slightly sweet Korean-style chicken thighs.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 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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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2018
This was excellent and super simple to boot. Made as written and I do not feel any changes are necessary. I did grill the thighs whole but next time I might cut the chicken up prior to putting it in the marinade and then pan fry it. That way it would be already cut up and easier to incorporate into a stir-fry. Then again I might grill them whole again. Why try to fix what is not broken? Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2018
This was excellent and super simple to boot. Made as written and I do not feel any changes are necessary. I did grill the thighs whole but next time I might cut the chicken up prior to putting it in the marinade and then pan fry it. That way it would be already cut up and easier to incorporate into a stir-fry. Then again I might grill them whole again. Why try to fix what is not broken? Read More
(3)
Rating: 4 stars
04/09/2019
It was moist and delicious. It might be a little spicy...so go easy the first time (that's the only reason I didn't give it 5). I would also suggest..baking it as suggested...and then broiling it for like 3 minutes or so to make it crispy on the outside (turn over on both sides) Read More
Rating: 5 stars
03/05/2018
We cooked it on the oven instead of grilling only because it's winter but still very flavorful yet easy to make! Read More
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Rating: 5 stars
12/16/2020
I have made this dish twice. I used boneless chicken breasts instead of drumettes since I did not want to deal with bones. Came out great twice. The second time I used sweet potatoes instead of white potatoes. Also excellent. I also added more spice to give it an extra kick. Read More
Rating: 5 stars
03/24/2019
Easy and tasty! Baked it this time - will try grilling next time (if the weather cooperates!) Read More
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