Grilled Gochujang Chicken Thighs

 

This recipe is a huge celebration of flavor. Just check out the first 3 ingredients: spicy Gochujang , incredibly sweet maple syrup and mellow-sweet apple juice. This baby is going to spank every single tastebud on your tongue.

Gochujang is a favorite of mine. It's a dark red paste made from chili peppers, sticky rice and soybeans. People's first assumption is that it's going to be hot (chili peppers, oh my!). But it is not. Gochujang is actually fermented, which moderates the heat and ventures ever-so-slightly into sweetness territory. If you can't find it in the Asian section of your grocery store, Amazon has it.

I recommend that you serve this dish with basmati rice and quick Korean pickles. To make the latter, use a mandoline or knife to make uniform slices of an English cucumber. Toss the slices into a bowl and add 2 tablespoons of rice vinegar, 1/2 teaspoon of sugar and 1/2 teaspoon of salt. Toss to mix and let mixture sit for 30 minutes. Then serve.

INGREDIENTS

4 tablespoons Gochujang

2 tablespoons maple syrup

2 tablespoons apple juice

1 tablespoon soy sauce

1 teaspoon sesame oil

2 cloves garlic, minced or pressed

1 teaspoon fresh ginger, minced 

4 bone-in, skin-on chicken thighs

Sesame seeds, for garnish

DIRECTIONS

1. Prepare your grill for 2-zone cooking: One side should have direct heat and the other side no heat.
2. Make the paste: Place the Gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl or measuring cup. Whisk to combine. Place 1/4 cup of this paste in a small bowl and reserve the rest for basting while grilling.
3. Place chicken thighs in a large shallow pan. Using a pastry brush or spoon, lightly brush both sides of the chicken with the paste. 
4. Place chicken thighs, skin side down, directly over the direct heat zone of your grill and grill for 4 to 5 minutes with the grill covered (good grill marks should be visible). Then flip the thighs and cook covered for another 4 to 5 minutes over direct heat.
5. Move the chicken to the cool side of the grill, skin side up. Brush with more paste and close the lid. Cook for 10 minutes with the grill covered. Then uncover the grill, brush thighs with more paste and cook for an additional 10 minutes, grill covered. 
6. When done (chicken should be at 165º), plate and garnish with sesame seeds. Then serve.

Wine pairing: Zinfandel (red) or Sauvignon Blanc (white)