Korean•gourmet

Gochujang Chicken

Delicious and flavorful spicy grilled gochujang chicken recipe

Ingredients

450 g boneless chicken thigh fillets ((1 pound))
100 g sweet potato ((3.5 ounces), peeled and thinly sliced (0.5 cm – 1 cm / 0.2 - 0.4 inch thickness) (optional))
100 g Korean rice cakes ((3.5 ounces), separated (optional))
some cooking oil
3 tbsp gochujang ((Korean chili paste))
1/2 tbsp gochugaru ((Korean chili flakes))
1 tbsp rice wine ((mirin))
1 tbsp brown sugar
1 tbsp onion powder
1/4 cup Sprite ((or 7 Up or other carbonated lemon-lime soda))
2 tsp soy sauce
2 tsp minced garlic
2 tsp minced ginger
A few sprinkles ground black pepper

1
Prepare the chicken according to your grill type and your preference. (For me, as I’m intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
2
Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
3
Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
4
Serve. (Refer to my serving suggestions in the main post!)