Ingredients
1.5 pounds boneless skinless chicken thighs
1/4 cup soy sauce (low sodium preferred)
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon gochujang (Korean chili paste)
4 garlic cloves (minced)
1 tablespoon grated ginger
1/4 cup pear puree (fresh or canned)
1 tablespoon neutral oil (e.g., canola)
1 tablespoon toasted sesame seeds
Sliced scallions (for garnish)
Instructions
Combine soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, pear puree, and 1 tablespoon neutral oil in a bowl.
Place chicken thighs in a resealable bag and add marinade. Seal and massage to coat evenly.
Refrigerate for 15 minutes (minimum) or up to 24 hours for deeper flavor.
Heat a grill, griddle, or oven to high-heat (400°F). Brush one side of chicken with remaining neutral oil.
Cook skin-side down for 5-7 minutes until golden and charred. Flip and cook 3-5 minutes more, basting with marinade for a sticky glaze.
Garnish with sesame seeds and scallions before serving.
Notes
For a spicier version, add 1/2 teaspoon gochujang to the marinade.
Marinating overnight enhances tenderness and flavor.
Swap pear puree for 2 tablespoons honey if pear is unavailable.
Store leftovers in an airtight container for up to 3 days, reheating gently to preserve texture.
- Prep Time: 15
- Cook Time: 20
- Category: Cozy Chicken
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 380
- Sugar: 14g
- Sodium: 950mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 130mg