Korean Grilled Chicken & Cucumber Salad
Author: April | Food n' Focus
  • 1 medium yellow onion, coarsely chopped
  • 4 to 5 garlic cloves, minced
  • ½ cup soy sauce
  • ½ cup Gochujang (Korean hot pepper paste)
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons honey
  • 1 teaspoon rice vinegar
  • ¼ cup toasted sesame oil
  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • For the cucumber salad:
  • 3-4 Persian cucumbers, sliced
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon red chili powder
  • ¼ teaspoon sesame seeds
  • 2 green onions, chopped
  1. Combine the onions, garlic, soy sauce, Gochujang, brown sugar, honey, rice vinegar, and sesame oil in a medium bowl and stir to combine. Place the chicken in a large zip-closure bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Refrigerate at least 6 hours or overnight, flipping once.
  2. When ready to cook, preheat a grill to high heat. Remove the chicken from the marinade and place skin- side down over direct heat. Cover and cook for a few minutes until grill marks appear. Flip the chicken, cover, and cook until grill marks appear.
  3. Reduce the grill heat to medium and cover and grill, flipping the chicken every 3 minutes, until cooked through, no longer pink inside, and the thickest part of the meat registers 165°F, 15 to 20 minutes. Allow to rest for 10 minutes before serving.
  4. For the cucumber salad, toss together the cucumbers, soy sauce, rice vinegar, sugar, red chili powder and sesame seeds. Sprinkle with chopped green onions before serving.
Recipe by Food n' Focus - Food, Travel, Photography at https://www.foodnfocus.com/poultry/korean-grilled-chicken-cucumber-salad