Gochujang glazed grilled chicken
6 to 8 servings
Gochujang, a Korean fermented soybean paste with red chiles, gives this grilled chicken a little kick. If you want your chicken spicy, use more gochujang in the salty-sweet glaze. Fresh lemon juice balances the sweetness with tang and also keeps the chicken juicy.
4 garlic cloves, peeled
1 large lemon
¼ cup plus 2 tablespoons soy sauce 3 pounds bone-in, skin-on chicken, such as legs, drumsticks or thighs kosher salt and freshly ground black pepper
2 tablespoons granulated sugar
1 to 3 tablespoons gochujang 1 tablespoon toasted sesame oil
1. Using a zester, grate the garlic and the lemon zest into a large, shallow baking dish. Squeeze all the juice from the lemon into the dish and stir in ¼ cup soy sauce. Season the chicken generously with salt and pepper, then turn to evenly coat in the marinade while massaging the mix into the meat. Let stand while the grill heats, turning occasionally. 2. Set up a charcoal grill for direct heat or heat a gas grill over medium.
3. Stir together the sugar, gochujang and remaining 2 tablespoons soy sauce in a bowl until smooth.
4. When the grill is ready, pull the skin taut over the meat. Place the chicken on the hot grill grate, skin side down. Cover the grill and open the top vents of the lid if using a charcoal grill. Cook until the skin is deep golden brown or about 10 minutes. Start checking on the chicken after 5 minutes. If the skin is browning too quickly, lower the heat if using a gas grill or close the top vents if using a charcoal one.
5. Flip the chicken over, cover, and cook until the meat near the bone registers 155 degrees for breasts or 160 degrees for dark meat on a meat thermometer, 5 to 10 minutes longer.
6. Brush a generous coating of the gochujang glaze on the skin, then flip the chicken and brush the other side. Flip again and brush the skin with the remaining glaze. Let sit on the grill uncovered until the glaze is burnished onto the chicken, 1 to 2 minutes.
7. Transfer the chicken to a platter and drizzle with the sesame oil. Let rest for 5 minutes before serving.