Korean Chili Paste Spicy Chicken

By milly1362

Ingredients

• 2-3 lbs boneless, skinless thighs
• 1/4 cup Korean chili pepper paste (gochujahng)
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1/4 cup + 2 tablespoons white sugar
• 2 tablespoons mirin (or sake if you can’t find mirin)
• 1/2 cup onion, pureed (done in a mini prep chopper is perfect)
• 3 tablespoons ginger
• 2 tablespoons garlic

Details

Servings 6

Preparation

Step 1

In a large bowl, mix all ingredients EXCEPT chicken together. Make sure that the sugar is well incorporatd in the marinade. Wearing gloves (disposable kitchen gloves are perfect for this), use your hand and mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade. Try and get the marinade into all the nooks and crannies of your chicken thigh. Cover and marinate for at least 8 hours or overnight.

Heat bbq. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.

This does taste best on the bbq grill, but if you cannot grill outside, then use a roasting pan and broil it in your oven.