Ingredients
Equipment
Method
- Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
- Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
- Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Notes
- Marinating Time: The longer you marinate, the better! Aim for at least thirty minutes, but two hours is ideal for maximum flavor.
- Choosing Chicken: I recommend using chicken thighs for their juiciness. They hold up better to cooking than chicken breasts, which can dry out.
- Cooking Method: Grilling adds a smoky flavor, but you can also pan-fry or bake the chicken if you prefer. Just ensure it’s cooked through.
- Temperature Check: Use a meat thermometer to check that your chicken has reached an internal temperature of 165°F (75°C) for food safety.
- Resting Time: Let the chicken rest for a few minutes before slicing. This helps maintain juiciness.
- Adjusting Spice Level: If you’re sensitive to heat, start with less gochujang, and gradually increase to your taste.