Sticky Korean Grilled Chicken

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Juicy grilled chicken coated in a sticky, sweet-and-savoury glaze with just enough heat to keep things interesting.

Ingredients

  • 2 tablespoons Sweet Korean Heat
  • 2 1/2 pounds boneless chicken thighs
  • For the Sauce
  • 1/2 cup water
  • 2 tablespoons brown or white sugar
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon cornstarch stirred into 1 teaspoon of water

Directions

  1. Whisk sauce ingredients together and pour into a pan over medium heat.

  2. Bring to a slow boil, and add your cornstarch mixture until it thickens. Cool the sauce, then pour over your chicken pieces and marinate in the fridge for 1-3 hours.

  3. Preheat your BBQ to medium-high. While the grill is heating, allow the chicken to sit at room temperature for 15-20 minutes.

  4. Sear chicken for 2-3 minutes per side until skin turns golden brown, taking care not to char.

  5. Lower the heat, and cook covered, until internal temperature reaches 165�F.

  6. Let chicken rest 5-10 minutes before serving with rice and sliced cucumbers.