Best for: Sweet-spicy glazed chicken without the deep fryer.
Yangnyeom sauce — the sweet, garlicky gochujang glaze famous on Korean fried chicken — is just as good on grilled chicken. This Korean-inspired version grills marinated thighs until the skin crisps, then tosses them in the sauce so it clings in a shiny, fiery coat.
Grill: Two zones; direct medium-high heat, 400–425°F. Equipment: Grill, small saucepan, bowl, tongs, thermometer.
Ingredients
Marinate: 30 minutes. Rest: 5 minutes. Total: 1 hour 10 minutes.
Chicken
- 2 lb boneless, skin-on chicken thighs (or chicken wings)
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
Yangnyeom sauce
- 3 tablespoons gochujang (Korean red chile paste)
- 2 tablespoons ketchup
- 2 tablespoons honey (or corn syrup)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped roasted peanuts (optional)
Directions
Season the chicken with the salt, pepper, and neutral oil, cover, and refrigerate for 30 minutes while the grill heats.
Heat the grill for two zones at 400–425°F. Grill the chicken skin-side down over direct heat for 6–8 minutes, until the skin is crisp and deeply browned.
Flip and cook 5–7 minutes more, moving pieces to the indirect side if they flare, until the thickest pieces reach 165°F. Rest for 5 minutes.
Meanwhile, simmer the gochujang, ketchup, honey, soy sauce, sugar, and garlic in a small saucepan for about 2 minutes, until glossy and slightly thickened. Stir in the sesame oil off the heat.
Toss the rested chicken through the warm sauce in a large bowl until every piece is coated, or brush the sauce on and return the chicken to the grill for 1 minute to set the glaze.
Finish with the sesame seeds and peanuts and serve hot with rice and pickled radish if you have it.
Grilling tip: Sauce the chicken off the hottest heat — the sugars in yangnyeom sauce scorch quickly over open flame.
