Spicy Korean Chicken

Name: Spicy Korean Chicken
Total time: 45 min
Yield: 4 Servings
Ingredients: 🧂 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 ½ tablespoons Korean chile paste (gochujang); 1 tablespoon sesame oil; 1 teaspoon Korean red chile flakes (gochugaru); 🧄 3 cloves garlic, minced; 1 (1 inch) piece ginger, minced; 🍗 1 pound skinless, boneless chicken thighs

Cost $12, save $8

Source: Recommended by CookPal

45 Min
4 Servings
$12

Spicy Korean Chicken

Cost $12, save $8

Source: Recommended by CookPal

45 Min
4 Servings
$12

INGREDIENTS

Marinade
- 🧂 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 ½ tablespoons Korean chile paste (gochujang)
- 1 tablespoon sesame oil
- 1 teaspoon Korean red chile flakes (gochugaru)
- 🧄 3 cloves garlic, minced
- 1 (1 inch) piece ginger, minced
Protein
- 🍗 1 pound skinless, boneless chicken thighs

STEPS

Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved.

Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

NUTRIENTS

Per 1 serving

🔥

257

Calories

20
Protein
2
Carbs
18
Fats

💡 For extra flavor, let the chicken marinate overnight in the refrigerator.If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it in the oven.Serve with steamed rice and kimchi for a complete Korean-style meal.