Hot off the grill, this spicy Korean chicken will not disappoint. Using chicken drumsticks and chicken thigh meat doused in a spicy, flavorful marinade, this grilled chicken needs to make an appearance on your dinner table soon!
Ingredients
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 packed light brown sugar
2 tablespoons honey
1 teaspoon brown or regular rice vinegar
1/4 cup toasted (Asian) sesame oil
3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)
Instructions
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a medium bowl and stir to combine. Place the chicken in 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. Refrigerate at least 6 hours or overnight, flipping once the bag through.
When ready to cook, prepare a charcoal grill for high, direct heat and indirect heat, or heat a a gas grill to high. Remove the chicken from the marinade and place skin-side down over direct heat. Cover and cook for a few minutes until grill marks appear. Flip the chicken, cover, and cook until grill marks appear.
Move the chicken to indirect heat if cooking on a charcoal grill. If cooking on a gas grill, reduce the heat to medium. Cover and grill, flipping the chicken every 3 minutes, until cooked through, no longer pink inside, and the thickest part of the meat registers 165°F, 15 to 20 minutes. Serve immediately.
