Ingredients
2 lb chicken thigh boneless
1 tbsp Gochujang
1 tbsp Ginger Paste
1 tbsp Soy Sauce
1 tbsp Gochugaru (Korean Chili Flakes)
1 tbsp Kashmiri Red Chile
1 tbsp garlic powder
1 tbsp Honey
1 tsp Toasted Sesame Oil
1 tsp Salt
1 tsp Black Pepper
Steamed Rice
Cilantro
Lime juice
Directions
Step 1
To a large bowl add all the chicken thighs.
2 lb chicken thigh boneless
Step 2
Add all of the gochujang, ginger paste, soy sauce, Gochugaru, kashmiri red chile, garlic powder, honey, sesame oil, salt & pepper. Mix to combine. Chicken can be cooked immediately or let marinade for 30 minutes at room temp, or longer in the fridge.
2 lb chicken thigh boneless
1 tbsp Gochujang
1 tbsp Ginger Paste
1 tbsp Soy Sauce
1 tbsp Gochugaru (Korean Chili Flakes)
1 tbsp Kashmiri Red Chile
1 tbsp garlic powder
1 tbsp Honey
1 tsp Toasted Sesame Oil
1 tsp Salt
1 tsp Black Pepper
Step 3
Chicken thighs can be cooked outside on a grill or indoor in a large skillet.
Step 4
Cooking indoor, set your skillet to medium heat, spray with oil, once hot, add the chicken thighs in one layer.
Step 5
The chicken will cook for 4-5 minutes per side. Parts will caramelize and darken more due to the honey which can burn fast.
Step 6
Once the chicken is cooked, slice it up and serve it over rice & veggies.
Step 7
Top with fresh lime juice, cilantro & hot honey.
Steamed Rice
Cilantro
Lime juice
