Korean Sweet-and-Spicy Grilled Chicken Thighs

Introduction

Korean Sweet-and-Spicy Chicken Thighs are coated in a delicious gochujang-based glaze, creating a perfect balance of heat and sweetness. Grilling these on the Arteflame grill ensures a crispy, caramelized exterior and juicy interior. We'll be using the center grill grate to sear and the flat cooktop to finish to perfection. Let’s get started!

Ingredients

• 6 boneless, skinless chicken thighs
• 2 tbsp butter
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1/2 tsp black pepper
• 1 green onion, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to establish.
4. Give the grill about 20 minutes to heat up; the center grill grate should reach 1,000F.

Step 2: Prepare the sweet-and-spicy glaze

1. In a bowl, mix gochujang, honey, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper.

Step 3: Sear the chicken thighs

1. Melt butter on the flat cooktop near the center.
2. Place the chicken thighs on the blazing hot center grill grate for about 1-2 minutes per side to achieve a perfect sear.

Step 4: Finish on the griddle

1. Move the seared chicken thighs to the flat cooktop for a gentler cook.
2. Brush the prepared sweet-and-spicy glaze generously over each thigh.
3. Cook for another 5-7 minutes, flipping occasionally, until the internal temperature reaches 165F.
4. Remove the chicken from the grill when it reaches about 150F, as it will continue cooking off the heat.

Step 5: Garnish and serve

1. Sprinkle with chopped green onions and sesame seeds.
2. Serve hot and enjoy!

Tips

• For extra caramelization, brush on a second layer of glaze in the final minutes of cooking.
• Let the chicken rest for 5 minutes before slicing to keep it juicy.
• Use freshly minced garlic and ginger for the best flavor.

Variations

1. Spicy Garlic: Add extra minced garlic and a teaspoon of red pepper flakes to the glaze for a fiery boost.
2. Honey Soy: Reduce the gochujang and add more honey and soy sauce for a sweeter profile.
3. Lemon Pepper: Swap the glaze for fresh lemon juice, black pepper, and honey for a tangy twist.
4. Teriyaki: Use a teriyaki base with ginger and pineapple juice to create a sweet, tropical glaze.
5. Miso Glazed: Mix miso paste with honey and sesame oil for a deep umami flavor.

Best pairings

• Grilled kimchi and sticky rice
• Grilled corn with garlic butter
• Pickled cucumber salad
• Korean-style spicy coleslaw
• Cold sesame noodles

Conclusion

Grilling these Korean Sweet-and-Spicy Chicken Thighs on the Arteflame ensures incredible flavor and texture. The combination of high-heat searing and slow finishing on the flat cooktop makes for the juiciest chicken ever. Give this recipe a try and impress your guests with a restaurant-quality dish made entirely on your grill.