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