Korean Bbq Chicken & Spicy Broccoli

• 4 boneless, skinless chicken thighs
• 1/4 cup brown sugar packed
• 1 teaspoon kosher salt
• 2 teaspoons low sodium soy sauce
• 2 teaspoons toasted sesame oil dark
• 4 garlic cloves minced
• 4 cups broccoli chopped
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 4 large garlic cloves crushed
• 1/3 cup water

1. Spray BBQ grill with cooking spray or heat Panini on grill and high setting.
2. Preheat BBQ grill to medium-high (follow grill instructions). Use indirect heating (don't grill directly on flame or burners).
3. Mix all ingredients together except the Chicken. Use half the marinade on Chicken and rub on both sides well.
4. Grill 8-10 minutes each side for the Panini maker and for the Grill, 5-7 minutes each side or until the Chicken is cooking through.
5. ---------------------------------------------------------------
6. If you have a whole Broccoli, wash in water and shake off excess water.
7. Chop top (head) of the Broccoli into bite-sized pieces.
8. Heat olive oil in a large skillet over medium-high heat. Add garlic, red pepper, and salt for about a minute. Stir constantly until golden (be careful not to overcook).
9. Add Broccoli and stir for about a minute. Add water.
10. Cover for about 5 minutes or until water is evaporated and Broccoli is cooked crisp-tender. Stir and serve.

chicken thighs, brown sugar, kosher salt, soy sauce, sesame oil, garlic, broccoli chopped, extra virgin olive oil, kosher salt, red pepper, garlic, water

Taken from www.yummly.com/recipe/Korean-BBQ-Chicken-_-Spicy-Broccoli-1320422 (may not work)