Dairy-Free Korean BBQ Chicken Thighs

Instructions

1. 1In a medium bowl, combine the 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon gochujang, and 1 tablespoon rice vinegar. Whisk everything together until the brown sugar is dissolved.
2. 2Add the about 680 g chicken thighs to the bowl with the marinade. Turn the chicken pieces to coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or for up to overnight.
3. 3Preheat your grill to medium heat, or preheat your oven to about 205°C (200°C).
4. 4If grilling, place the marinated chicken thighs on the preheated grill. Grill for 5-7 minutes per side, turning once, until the chicken is cooked through and has nice grill marks. If baking, place the marinated chicken thighs on a baking sheet and bake for 20-25 minutes, until the chicken is cooked through.
5. 5To check if the chicken is cooked, the internal temperature should reach 74°C. The juices should also run clear when pierced with a fork.
6. 6Transfer the cooked chicken thighs to a clean plate or cutting board. Let the chicken rest for 5 minutes before serving. This helps keep the chicken juicy.
7. 7Garnish the chicken thighs with the 2 stalks chopped green onions and 1 tablespoon sesame seeds just before serving.

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