Spicy Korean Chicken

• 1 pound skinless, boneless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons Korean chile paste (gochujang)
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 (1 inch) piece ginger, peeled and minced
• 1 teaspoon Korean red chile flakes (gochugaru)

1. Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

skinless, soy sauce, vegetable oil, korean chile paste, sesame oil, garlic, ginger, korean red chile

Taken from www.allrecipes.com/recipe/262002/spicy-korean-chicken/ (may not work)