Spicy Korean Chicken

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, peeled and minced
• 1 pound skinless, boneless chicken thighs, pounded if desired

Directions

1. 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.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 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).