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Spicy Korean Grilled Chicken

Serves 4

2 small to medium yellow onions, coarsely chopped
4 to 5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)

Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.

When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.

Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.

Recipe Notes For more flavorful chicken, prick each piece of chicken just a couple of times with a fork before marinating. This helps the marinade penetrate the skin. You can also use boneless, skinless chicken thigh meat if desired. Since you are cooking chicken with the skin on, check your grill periodically for flare-ups. Have a spray bottle filled with water close by to extinguish any flare-ups to prevent excessive charring of your chicken.

On photo: WL-992683/A DISH 12" X 12" | 31 X 31 CM

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