Korean Chili Paste Spicy Chicken (Mae-Un Dak Gui)

• 1/4 cup korean chili paste (gochujahng)
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1/4 cup plus 2 tablespoons white sugar
• 2 tablespoons mirin or 2 tablespoons sake
• 1/2 cup onion, pureed (done in a mini prep chopper is perfect)
• 3 tablespoons ginger
• 2 tablespoons garlic
• 2 -3 lbs boneless skinless chicken thighs
• green onion, sliced thin (to garnish)

1. In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight.
2. Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
3. Garnish with sliced green onions.

korean chili paste, soy sauce, water, white sugar, sake, onion, ginger, garlic, chicken thighs, green onion

Taken from www.food.com/recipe/korean-chili-paste-spicy-chicken-mae-un-dak-gui-478712 (may not work)