Gochujang Grilled Chicken
How to make chicken actually tasty? Paint on this simple gochujang sauce for savory spicy kick.
6-8 bone-in skin-on chicken quarters
¾ cup ORIGINAL Gochujang Paste
¼ cup avocado oil, or other neutral high-smoke point oil
½ tsp cracked black pepper
salt and pepper, to taste
For the Assembly
1. Preheat grill so that one side is medium-high heat (300-350F) and the other side is low heat.
2. Blend together the gochujang paste, oil, and cracked black pepper until well combined. Pat the chicken skin dry with paper towel. Season to taste with salt and pepper.
3. Lightly oil the grate on the medium-high heat side of the grill to prevent the chicken from sticking. Place chicken on grill, skin side down. Cook, with the lid closed, until the chicken is two-thirds done, flipping occasionally, about 20-25 minutes.
4. Move the chicken over to the low heat side of the grill and brush with the gochujang mixture. Close the lid and cook 2 minutes, and repeat the brushing process, flipping and brushing the chicken with the gochujang mixture until nicely glazed and lightly charred. Remove from grill and rest the chicken for 5 minutes before serving to let the juices settle.