- 1/2 cup gochujang sauce
- 10 cloves garlic
- 2 tablespoons cayenne pepper, or to taste
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 cup tamari
- 1/3 cup sesame oil
- 1/3 cup mirin
- 6 bone-in chicken thighs or 8 drumsticks
- Steamed rice, kimchi or pickles, for serving (optional)
Combine gochujang, garlic, cayenne, sugar, honey, tamari, oil and mirin in a blender; mix on medium-high until the sauce is smooth.
Put chicken pieces in glass dish or sealable plastic bag and add sauce. Marinate in the refrigerator for 1 hour.
Preheat grill to medium heat. Lightly oil grill grates.
Grill chicken until cooked through (the temperature taken with an instant-read thermometer should be 165° F), 7 to 10 minutes per side, depending on the thickness of the chicken. Serve with steamed rice and kimchi or another pickle.