Description
A flavorful Korean-inspired grilled chicken dish marinated with a savory and slightly spicy rub, then glazed with a sweet honey sesame sauce featuring Gochujang, hoisin, and ginger.
Ingredients
Scale
Rub Ingredients
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon garlic salt
- ½ teaspoon sugar
- 2 pounds trimmed boneless, skinless chicken thighs
Glaze/Sauce Ingredients
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons hoisin sauce
- 1½-3 tablespoons Korean Gochujang (start with 1½, add more to taste)
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons sesame oil
- 2 garlic cloves (finely minced)
- 1½ tablespoon grainy mustard
- 1 tablespoon sesame seeds (more for garnish, if desired)
Instructions
- Prepare the Rub: In a medium bowl, combine the extra virgin olive oil, sweet paprika, garlic salt, and sugar. Stir well to mix the ingredients evenly.
- Coat the Chicken: Add the trimmed boneless, skinless chicken thighs into the bowl with the rub. Use your hands to massage and turn the chicken several times to ensure each piece is thoroughly coated with the rub mixture.
- Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to deepen.
- Make the Glaze/Sauce: In a medium-sized saucepan, combine low sodium soy sauce, honey, hoisin sauce, Gochujang (starting with 1½ tablespoons), finely grated fresh ginger, sesame oil, minced garlic, grainy mustard, and sesame seeds. Stir well to blend all ingredients.
- Reduce the Sauce: Bring the mixture to a medium boil over the stove and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens and reduces by about half. If you desire more heat, add more Gochujang one tablespoon at a time to taste. Remove from heat and let cool.
- Prepare the Grill: Preheat your grill to high heat (500-600ËšF). Clean and oil the grates to prevent sticking.
- Grill the Chicken – First Side: Place the marinated chicken thighs on the hot grill and cook for 3 to 4 minutes without moving, until golden brown.
- Grill and Glaze – Second Side: Flip the chicken to the other side and immediately brush the cooked first side with some of the glaze. Grill the second side for 3 to 4 minutes.
- Alternate Flipping and Glazing: Flip the chicken back to the first side and brush with glaze. Continue cooking for an additional 1 to 2 minutes on each side, brushing with glaze after every flip, until the chicken is nicely browned and charred in spots.
- Rest and Serve: Transfer the grilled chicken to a serving platter and allow it to rest for a few minutes. Slice the chicken and serve with any extra glaze on the side for drizzling.
Notes
- Marinate for longer than 30 minutes up to 24 hours for deeper flavor penetration.
- You can adjust spiciness by varying the amount of Gochujang in the glaze.
- For a smokier flavor, consider using charcoal or wood chips on your grill.
- Use low sodium soy sauce to control the saltiness of the glaze.
- Serve with steamed rice and sautéed vegetables for a complete meal.
- Resting the chicken after grilling helps retain its juices and tenderness.
