Korean BBQ Chicken (Better Than Takeout)

Ingredients

• 1/4 cup soy sauce
• 1/4 cup gochujang (Korean red pepper paste)
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seed oil
• 2 tablespoons ginger (grated)
• 6 cloves garlic (grated)
• 2 lbs skinless boneless chicken thighs (pat dry)
• white rice
• scallions (sliced thin)
• sesame seeds
• kimchi
• sliced cucumbers or Korean cucumber banchan (side dish)
• seaweed salad
• lettuce leaves (for wraps)

Instructions

1. 1

   --- Marinate Chicken ---

2. 2

   In a small bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame seed oil, ginger, and garlic. Taste and adjust to your preference. Reserve ¼ cup of the marinade for basting later.

3. 3

   Once combined, place the chicken and marinade in a gallon ziploc bag, massaging to coat, removing as much air as possible. Place in the fridge for 2 hours and up to overnight. Remove the chicken from the fridge at least 30 minutes prior to cooking.

4. 4

   --- OPTION 1: Cook Chicken Using Grill Pan, Open-Flame Grill, or Skillet ---

5. 5

   Heat your grill pan, grill, or skillet to medium high heat and brush with oil or spray.

6. 6

   Remove the chicken from the marinade and let the excess drip off.

7. 7

   Grill the chicken about 5 minutes per side, undisturbed, until charred and the chicken is cooked through to 165 degrees. If using a grill pan or pan you will need to cook the chicken in batches to avoid overcrowding the pan.

8. 8

   Remove the chicken and place on a plate to rest for about 5 minutes. While cooling, baste the chicken with the reserved marinade.

9. 9

   --- OPTION 2: Cook Chicken in the Oven ---

10. 10

    Preheat your oven to 450 degrees.

11. 11

    Line a baking sheet with foil and brush with oil or spray.

12. 12

    Put the chicken on the baking sheet, spaced apart for crispier edges

13. 13

    Bake for 20-30 minutes or until the internal temperature reaches 165 degrees.

14. 14

    For a little char, turn on the broiler and broil for about 30 seconds to 1 minute.

15. 15

    Let the chicken rest for 5 minutes and baste with the reserved marinade before serving.

16. 16

    --- For Serving ---

17. 17

    Slice and serve the chicken on rice, sprinkle with sliced scallions and sesame seeds. Add kimchi, sliced cucumbers or Korean cucumber banchan, seaweed salad, or use lettuce leaves for wrapping if you prefer! Enjoy!