Ingredients
4
4 servings
- •2 tablespoons soy sauce
- •2 tablespoons vegetable oil
- •1.5 tablespoons Korean chile paste (gochujang)
- •1 tablespoon sesame oil
- •1 teaspoon Korean red chile flakes (gochugaru)
- •3 cloves garlic, minced
- •1 (1 inch) piece ginger, peeled and minced
- •1 pound skinless, boneless chicken thighs, pounded if desired
Instructions
- Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill 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).
Nutritional Facts
Per 4 servings
- Calories: 257
- Carbohydrate: 2g
- Fat: 18g
- Fiber: 0g
- Protein: 20g
- Sugar: 0g
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