Easy Grilled Gochujang Chicken Thighs

 

Ingredients

·         1/2 cup gochujang

 

·         1/4 cup maple syrup

 

·         1/4 cup apple juice

 

·         2 tablespoons soy sauce

 

·         2 teaspoons sesame oil

 

·         2 cloves garlic, grated or minced

 

·         1/2 inch piece fresh ginger, Grated or chopped

 

·        8 bone-in, skin-on chicken thighs chicken thighs

 

To serve

 

·         Chopped chives

 

·         Sliced scallions

 

·         Toasted sesame seeds

 

Method

Make the paste:

Place the gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl or measuring cup. Whisk to combine. Place 1/2 cup of this paste in a small bowl and reserve the rest for basting while grilling.

 

Brush the paste on the chicken:

Place chicken thighs in a large shallow pan. Using a pastry brush or spoon, lightly brush both sides of the chicken with the paste. 

To avoid contamination from raw chicken, discard the rest of the sauce you just used. Let the chicken sit at room temperature while you heat up the grill. This will allow the chicken thighs to come to room temperature before grilling.

 

Oil your grill grates and preheat your grill:

Using a paper towel and tongs, oil your clean grill grates with canola, vegetable, or another high heat oil.

Preheat one side of your gas grill to medium-high heat for 10-15 minutes, 400°F to 450°F, or push hot coals to one side of a charcoal grill. The chicken will be transferred to the unheated side of the grill to finish cooking without direct heat.

 

Grill the chicken:

Place chicken thighs, skin side down, on the oiled grates over the lit side of the grill. Close cover and grill for 3 to 5 minutes, or until you see good grill marks form. 

 

Flip the thighs and grill over direct heat again, an additional 3 to 5 minutes. 

 

Move the chicken to the cool side of the grill, skin side up, brush with more paste, and close the lid.

 

 

Baste the chicken and continue cooking:

After 10 minutes, brush the thighs with more paste. Using an instant-read thermometer, check the temperature of the chicken. It should read is between 150°F to 155°F,

 

Close lid and continue cooking until the thighs reach 165°F to 170°F, 10 to 15 minutes more

 

Brush with additional paste and let the chicken rest:

When done, remove chicken thighs from grill, brush with more paste and let rest for 10 minutes before serving.

 

Garnish and serve:

Garnish with chopped chives, sliced scallions, and toasted sesame seeds. Serve.

 

Place chicken in an airtight container no longer than 2 hours after cooking. The leftovers will keep for 3 to 4 days in the refrigerator.

 

NUTRITION FACTS
808	CALORIES
41g	FAT
45g	CARBS
70g	PROTEIN