This is a dish that has become a quick and delicious staple in our house because we usually have everything on hand that we need to make the chicken. At some point on one of her visits my mother-in-law stashed a container of Gochugaru (a Korean red chili flake blend) in our freezer. The Gochugaru finds its way into many of the dishes we throw together last minute, but this application has been its finest moment for us.
When I first started using this spice I would just add it as a dry rub with salt and pepper, but eventually on the days where I would find myself with more time to spare I began to throw it in the mortar and pestle with garlic, olive oil, and a bit of yogurt to make an amazing marinade. I’ve become hooked on this spice because it has so much more complexity and depth of flavor than the chili flakes or cayenne we might have hanging out in the pantry. Gochugaru is not overly spicy, but it definitely has a little heat along with a touch of both sweet and smoke.
If you are one to plan ahead, get it in the marinade the day before and you will be cooking for some happy folks. All you have to do from here is season (salt and freshly cracked black pepper on both sides, don’t be shy) and get to grillin’.
Chicken thighs aren’t one of those meats you need to worry about how long to cook on one side or the other. I like to flip them and rotate them quite often (especially if I am on a charcoal grill). The most important element is to get that skin nice and crispy!
Preston decided to cook a burger for himself instead.
Oh, and a hot dog as well.
He was a little skeptical of the ketchup.
As an accompaniment you can pick up any veggie that is good for grilling. We really like these mini sweet peppers which we grill until they are nice and soft and finish them with a simple balsamic vinaigrette and fresh oregano.
note: the gochugaru link on this post is an amazon affiliate link
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 30 cloves garlic, peeled and roughly chopped
- 1/4 cup Gochugaru korean chili flakes
- 4 tablespoons extra virgin olive oil
- 4 tablespoons plain greek yogurt
- 8 pieces chicken thighs, bone-in
- salt
- freshly ground black pepper
- 20 pieces mini sweet peppers
- 3 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil plus 1 tablespoon for seasoning the peppers
- 2 teaspoons, plus more for garnish fresh oregano, chopped keep some leaves whole for garnish
- salt
- freshly ground black pepper
Ingredients
For the chicken
For the peppers
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- For the marinade you can use a mortar and pestle or a blender or small food processor. If you are using a blender/food processor simply add the garlic, Gochugaru, olive oil, and yogurt and blend. If you are using a mortar and pestle chop the garlic much finer and add the olive oil little by little as you mash the garlic until it is smooth. Then add the rest of the ingredients. The consistency should be a bit thinner than mayonnaise. Coat the chicken generously with the marinade and refrigerate for as long as you can, preferably overnight. Before you cook the chicken season both sides generously with salt and pepper.
- For the vinaigrette : In a medium bowl add the balsamic vinegar, chopped oregano, a pinch of salt and pepper, and whisk as you drizzle in the extra virgin olive oil. To prepare the peppers for grilling simply coat them lightly with olive oil and season with salt and pepper.
- Over medium heat on a charcoal (or propane) grill place the chicken skin side up and grill flipping and moving the chicken as needed until both sides are golden brown and a bit crusty, the skin is nice and crispy, and until the chicken is cooked through (internal temperature of 165). About 35-45 minutes. When the chicken is about 3/4 finished add the peppers to the grill turning until they are nicely charred on all sides and softened. When the peppers are finished dress them with the vinaigrette. To finish the dish place a couple pieces of chicken on each plate and add the peppers all over and even on top of the chicken if you like. Drizzle with a bit more of the vinaigrette and garnish with fresh oregano leaves.
Analiese Domingos says
Can’t wait to try. Anything that calls for 30 cloves of garlic is a definite win in my book!
Jimmy says
Thanks Annie, hope you enjoy!
chavamazal says
This is GORGEOUS! Time to break out the grill. And ditto to Analiese’s comments!
Jimmy says
Thank you!
Wonderful recipe.I like this and I think this is very delicious. I am going to make this recipe for my family and husband Thanks for sharing