Spicy Korean Grilled Chicken

Spicy Korean Grilled Chicken

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  • 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.

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