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Korean Chicken Marinade

Korean Chicken Marinade Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1/4 cup gochujang
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp gochugaru (optional)
  • 1.5 to 2 lbs boneless, skinless chicken thighs
  • Sesame seeds and sliced green onion, for serving

Method
 

  1. Whisk gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and gochugaru in a bowl until smooth.
  2. Pat the chicken dry and add it to a zip-top bag or dish. Pour the marinade over, seal, and toss to coat. Marinate 30 minutes at room temperature or up to 8 hours in the fridge.
  3. Heat a grill to 400°F to 425°F (medium-high) or preheat an oven to 425°F. Remove chicken from marinade, shaking off excess. Grill 5 to 6 minutes per side, or bake on a foil-lined sheet pan 20 to 25 minutes, then broil 2 minutes to char the edges. Cook to an internal temp of 165°F.
  4. Rest the chicken 3 minutes, slice against the grain, and pile onto a plate. Scatter sesame seeds and green onion over the top and serve.

Notes

If you want extra sauce for drizzling, double the marinade and set half aside before adding raw chicken. Simmer the reserved portion for 2 minutes before using. Marinating longer than 12 hours can start to break down the chicken and make the texture a little soft, so overnight is the sweet spot.