•2 teaspoons Korean red chili pepper paste (gochujang
•3 teaspoons ginger paste, or equivalent fresh ginger
•pinch of salt and fresh ground pepper, or per taste
Instructions
1.In a small mixing bowl, combine marinade ingredients and whisk until well blended.
2.Clean chicken and pat dry with paper towels. Trim away any excess fat. 3.In a resealable zip lock bag or a non reactive container, combine chicken and marinade. Seal or cover and place in refrigerator. Allow to marinate for at least 2, but up to 12 hours.
4.Prepare a grill for 2-zone cooking using medium-high heat. 5.Remove chicken from marinade and set aside.
6.Pour remaining marinade in a small saucepan.
7.Using medium heat, bring marinade to a boil. Reduce heat and allow to simmer until marinade is slightly reduced. Remove from heat and set aside. (CAUTION- Never reuse a marinade that has had raw meat soaking in it unless it has been brought to a boil and allowed to simmer for at least 8 minutes!)
8.Shake excess marinade from the chicken and place directly over the flames. Grill for about 8 minutes while flipping each 2 minu
Continue to cook chicken until slightly charred and an instant-read meat thermometer registers 165°F (75°C).
9.Move chicken to the cool side of the grill and baste both sides with the remaining marinade. Allow marinade to glaze over, about 2-3 minutes. Baste again and remove from grill. Cut into desired piece sizes, if needed and serve.
When grilling the chicken, it's easier to grill larger pieces and then cut to desired size after grilling is complete.
Alternately, chicken can be cooked on a stove top skillet, grill pan or wok. In that case, go ahead and trim the chicken to your desired size prior to adding it to the marinade. Heat a little vegetable oil in the pan and fry chicken until slightly browned and meat reaches a temperature of 165°F (75°C). Remove from heat and toss or brush on remaining marinade.
