This Korean chicken dish is so delicious. I love the spice of the gochujang and the freshness of the ginger. It is a perfect weeknight dinner because it comes together quickly, and there is very little mess to clean up. Who doesn’t love that? 

 

I most often serve it over white rice, but brown rice works well too. A few sautéd vegetables on the side and you have a perfect dinner for four. 

 

Yield 4 servings

 

1½ lbs. or 4 medium-sized chicken thighs, boneless and skinless

3 Tbsp olive oil

2½ Tbsp Korean chili paste, gochujang

1½ tsp Korean red chili powder or regular chili powder

1½ Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp sugar

1 1½-inch piece of ginger, peeled and minced 

4 cloves garlic, minced

¼ tsp salt 

Sesame seeds, for garnish

 

In a small bowl, whisk together the olive oil, gochujang, chili powder, sesame oil, soy sauce, sugar, ginger, garlic, and salt in a bowl. Marinate the chicken thighs in the refrigerator for at least two hours. 

 

Heat the grill to medium-high heat. 


Grill the chicken until slightly charred and thoroughly cooked through. Slice the chicken into strips. Serve over white rice and garnish with sesame seeds.

 

Just Salt It and enjoy!