Ingredients:

  • 1.5 - 2 lbs (680-900g) boneless, skinless chicken thighs, trimmed
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) honey
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 tablespoon (15ml) rice vinegar
  • ½ teaspoon (2.5ml) black pepper
  • 1-2 teaspoons (5-10ml) sesame seeds (optional)
  • 1-2 green onions, thinly sliced (optional)

Instructions:

  1. In a mixing bowl, whisk together the soy sauce, gochujang, sesame oil, honey, garlic, ginger, rice vinegar, and black pepper until well combined.
  2. Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
  3. Preheat grill to medium-high heat. Grill chicken thighs for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F/74°C) and slightly charred. OR Heat a skillet over medium-high heat with a little oil. Sear chicken thighs for 5-6 minutes per side, until caramelized and cooked through (internal temperature of 165°F/74°C). OR Preheat oven to 400°F (200°C). Place chicken thighs on a baking sheet and roast for 20-25 minutes, flipping halfway through, until cooked through (internal temperature of 165°F/74°C).
  4. Transfer the cooked chicken thighs to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve hot.