Spicy Korean Grilled Chicken
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1/4 cup sesame oil
- 2 small to medium yellow onions coarsely chopped
- 4 to 5 garlic cloves minced
- 1/2 cup gochujang (korean hot pepper paste)
- 1 teaspoon brown rice vinegar
- 3 pounds bone-in skin-on chicken pieces (i used drumsticks see recipe note)
- Carbohydrate 36.7842209086473 g
- Cholesterol 0 mg
- Fat 14.5080000416988 g
- Fiber 7.5705937718913 g
- Protein 12.6242906612216 g
- Saturated Fat 2.04804000588646 g
- Serving Size 1 1 Serving (871g)
- Sodium 32.4366667536018 mg
- Sugar 29.213627136756 g
- Trans Fat 1.06272000305446 g
- Calories 293 calories
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.
