Korean-Inspired Grilled Chicken Thighs

1. Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.

2. Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.

3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

5. Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 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 whole chicken wings, drumsticks, or thinly sliced chicken breast instead of chicken thighs, if preferred. The sesame oil is optional but if you use it, do not substitute any other oil.

You can cook this in a frying pan on the stove (do not use oil) but it will not have the same taste as grilled. This is meant to be cooked on the barbecue.

You can prepare the chicken and marinade and freeze in zip-top bags for up to 2 weeks. Thaw in the fridge overnight and grill the next day. It's one of my favorites to make for BBQ parties or camping as it saves a lot of time!

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.