2poundsboneless chicken thigh You can use chicken breast if you want
For the marinade
2 to 3tablespoonsgochugaru (고추가루), Korean red chili pepper flakesor to taste
2tablespoonsrice wine or mirin White wine is good too.
2tablespoonsgochujang (고추장), Korean red chili pepper paste
2tablespoonshoney or 3 tablespoons corn syrup or oligodang (올리고당)
2tablespoonsmaesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple)You can simply use more sugar (about a tablespoon) instead.
1/4medium onion, grated (about 1/4 cup)
pepper to taste
For the garnish
Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.
Combine the marinade ingredients in a bowl and mix well.
Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.
Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.
Grill some vegetables such as onion, zucchini, and/or mushrooms. Simply cut up, toss with some sesame oil and sprinkle with salt and pepper before grilling. You will have an easy side dish to serve with the meat.