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Grilled Gochujang Chicken Ingredients • 1/2 c gochujang 1/4 c maple syrup 1/4 c apple juice 2 tbsp soy sauce 2 tsp sesame oil 2 cloves garlic, grated or minced 1/2 inch piece fresh ginger, Grated or minced 8 bone-in, skin-on chicken thighs chicken thighs To serve • Chopped chives Sliced scallions Toasted sesame seeds Method Make the paste: Place gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, & ginger in a bowl or measuring cup. Whisk to combine. Place 1/2 c of paste in a bowl & reserve the rest for basting while grilling. Brush paste on chicken: Place chicken thighs in a shallow pan & brush both sides of chicken with paste. Let chicken sit at room temperature while you heat up the grill. Oil grill grates & preheat grill. Preheat grill to medium-high heat for 10 to 15 minutes, 400°F to 450°F. Grill the chicken: Place chicken thighs, skin side down, on the grill. Close cover & grill for 3 to 5 minutes, or until you see good grill marks form. Flip thighs & grill over direct heat again, an additional 3 to 5 minutes. Baste the chicken & continue cooking: After 10 minutes, brush thighs with more paste. Using thermometer, check temperature of the chicken. It should read is between 165 F to 170 F. Brush with additional paste and let the chicken rest: When done, remove chicken thighs from grill, brush with more paste and let rest for 10 minutes before serving. Garnish and serve: Garnish with chopped chives, sliced scallions, and toasted sesame seeds. Serve. Place chicken in an airtight container no longer than 2 hours after cooking. The leftovers will keep for 3 to 4 days in the refrigerator. 💎 If You see any recipe I post at @FoodAndRecipesWithCherokee on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee