Korean Gochujang Grilled Chicken Thighs

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken thighs
• 3 tbsp Gochujang (Korean chili paste)
• 3 tbsp Low-sodium soy sauce
• 2 tbsp Honey
• 4 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 1 tsp Sesame oil
• 1 tbsp Rice vinegar
• 2 cups Jasmine rice
• 1 each English cucumber
• 3 each Scallions
• 1 tbsp Sesame seeds

Instructions

1. In a medium bowl, whisk together the gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Set aside 3 tablespoons of this mixture in a separate small bowl to use as a sauce later.
2. Add the chicken thighs to the remaining marinade, turning to coat. Cover and refrigerate at least 20 minutes (up to overnight).
3. Meanwhile, cook the jasmine rice according to package directions. Thinly slice the cucumber, toss with the rice vinegar and a pinch of salt, and set aside.
4. Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade (discard the used marinade) and grill 5-7 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer and the juices run clear.
5. Let the chicken rest 3 minutes, then slice. Brush with the reserved (unused) sauce.
6. Serve over rice with the quick cucumber salad, scattered scallions, and a sprinkle of sesame seeds.