- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 2 h 15 m
- Serves
- 4 to 6
Ingredients
- Marinade (makes 31/2 cups)
- 1⁄3 cup
- gochujang, “Korean red pepper paste”
- 3 tbsp
- soy sauce
- 3 tbsp
- sesame oil
- 2 tbsp
- minced ginger
- 2 tbsp
- granulated sugar
- 2 tbsp
- gochugaru, “Korean red pepper powder”
- ¾ tsp
- salt
- 5
- cloves garlic, minced
- 3
- green onions, finely chopped
- Garnish
- Toasted sesame seeds, chopped green onions
- 8
- Skin-on, bone-in chicken thighs (about 1.3 kg)
Directions
Step 1
In a large bowl, combine gochujang, soy sauce, sesame oil, ginger, sugar, gochugaru, salt, and garlic. Stir in green onions until smooth.
Step 2
Using a sharp knife, make 2 to 3, 1 ½-inch long slashes on the chicken thigh skin to reach the bone. Using gloves, add chicken to the bowl and rub in the marinade all over the chicken and into the crevices. Cover, refrigerate and marinate overnight for best results or at least 2 hours.
Step 3
Preheat BBQ to medium-high. Grill chicken, skin side down, flipping every 4 to 5 minutes until a digital thermometer inserted into the thickest part reaches 165°F (74°C), 20 to 25 minutes.
Step 4
Garnish with toasted sesame seeds, chopped green onions and steamed rice.
Tip
- Gochujang is a Korean condiment that’s fermented, sweet, and spicy made from Korean chili powder “gochugaru,” and found in your local grocery store. For sauces, stir in additional sesame or vegetable oil, vinegar and sugar to balance the flavour. Store in the refrigerator once opened. Gochu means chili pepper and jang means paste = chili paste.
- Gochugaru is a sun-dried, slightly smoky, mildly spicy and vibrantly red pepper powder ubiquitous in Korean cooking. Gochugaru gives kimchi its signature heat and colour and is the main ingredient to gochujang.
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