Gochujang Chicken Thighs

Ingredients

• 2 lb (8–10) boneless, skinless chicken thighs
• 3–4 tbsp gochujang
• 1 tsp gochugaru (Korean hot pepper powder)
• 2 ½ tbsp brown sugar
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. Whisk together gochujang, gochugaru, brown sugar, soy sauce, sesame oil, garlic powder, onion powder, paprika, salt, and pepper.
2. Coat chicken thighs in the marinade and marinate for 30 minutes.
3. Heat grill or grill pan to medium-high (about 400°F).
4. Cook smooth-side down for 4–5 minutes.
5. Flip and cook another 4–5 minutes until internal temperature reaches 165°F.
6. Rest under foil for 5–10 minutes before serving.

Notes

• Cast iron: A cast iron skillet works as an alternative to a grill pan.