Spicy Korean Chicken recipe

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Ingredients

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Nutrition Info

256.6 calories
carbohydrate: 2.3 g
cholesterol: 70.1 mg
fat: 18.3 g
fiber: 0.3 g
protein: 19.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 754.7 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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).

Recipe Yield

4 servings

Recipe Note

Slightly spicy, slightly sweet Korean-style chicken thighs.

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