Sweet and Spicy Barbecued Chicken (Dak Gui)

• 2 tablespoons Korean sweet-spicy chili paste (kochujang)
• 1/4 cup Korean rice wine or mirin
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon Sesame Salt
• 1 1/2 tablespoons Asian sesame oil
• 2 scallions, thinly sliced
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons freshly ground pepper
• 8 skinless boneless chicken thighs, pounded until flattened slightly
• Coarse salt
• Scallion Salad
• Red-leaf lettuce leaves
• Sesame Salt
• Thinly sliced garlic
• Korean Chili Sauce

1. Whisk the marinade ingredients in a large bowl.
2. Rub the chicken with coarse salt, add it to the marinade and turn to coat.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Light a grill.
5. Grill the chicken thighs over a moderately hot fire, turning once, until cooked through, about 4 minutes per side.
6. Transfer the chicken to a platter.
7. Serve with the scallion salad and all of the other accompaniments.

chili paste, korean rice wine, soy sauce, garlic, sesame salt, asian sesame oil, scallions, ginger, freshly ground pepper, chicken thighs, salt, scallion, redleaf lettuce leaves, sesame salt, garlic, korean chili sauce

Taken from www.foodandwine.com/recipes/sweet-and-spicy-barbecued-chicken-dak-gui (may not work)