Spicy and Sweet Marinated Grilled Chicken
Easy-to-Make Spicy and Sweet Marinated Grilled Chicken Recipe
Introducing a delicious marinated grilled chicken made with boneless chicken thighs, coated in a savory and slightly sweet sauce. This dish is incredibly addictive and pairs perfectly with rice. It’s a crowd-pleaser, suitable for both children and adults, making it ideal for guests or special occasions. Enjoy restaurant-quality flavor right in your own home!
Main Ingredients- 400g boneless chicken thighs
- 1 Cheongyang chili pepper (optional, for extra heat)
Special Marinade Sauce- 2 Tbsp granulated sugar
- 2 Tbsp coarse gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp oyster sauce (for umami boost!)
- 3 Tbsp soy sauce
- 1 Tbsp ketchup (for a mild sweetness)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and depth)
- 1 Tbsp minced garlic (for flavor!)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 2 Tbsp granulated sugar
- 2 Tbsp coarse gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp oyster sauce (for umami boost!)
- 3 Tbsp soy sauce
- 1 Tbsp ketchup (for a mild sweetness)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and depth)
- 1 Tbsp minced garlic (for flavor!)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
Cooking Instructions
Step 1
First, rinse the 400g of boneless chicken thighs under running water to remove any impurities. Pat them thoroughly dry with paper towels. This step is crucial for achieving a crispy exterior when grilling without oil, and it helps prevent splattering.
Step 2
Wash the Cheongyang chili pepper, remove the stem, and slice it thinly on an angle. If you enjoy a spicier kick, you can include the seeds. For a milder version, especially for children, you can remove the seeds or omit the chili altogether. Adding sliced red bell peppers or paprika can also enhance the visual appeal.
Step 3
Now, let’s make the delicious marinade! In a large bowl, combine 2 Tbsp granulated sugar, 2 Tbsp coarse gochugaru, 1 Tbsp oyster sauce, 3 Tbsp soy sauce, 1 Tbsp ketchup, 1 Tbsp gochujang, 1 Tbsp minced garlic, and 1 Tbsp corn syrup. Whisk everything together until well combined and smooth. Ensure there are no lumps for an even coating.
Step 4
Heat a non-stick pan over medium heat without adding any oil. Place the chicken thighs skin-side down. Grilling it this way allows the chicken skin to render its fat, creating a wonderfully crispy texture and rich flavor. Starting on medium heat prevents burning and ensures even cooking.
Step 5
Once the skin side of the chicken is golden brown, flip it over and cook the other side until nicely browned. When the chicken is about halfway cooked through, cut it into bite-sized pieces. This allows the marinade to penetrate deeply and speeds up the cooking process. Arrange the cut pieces evenly in the pan and continue cooking until fully done.
Step 6
When the chicken is cooked through, pour all of the prepared marinade over it. Keep the heat on medium and stir gently with a spatula to coat the chicken evenly. Let it simmer, allowing the sauce to thicken and cling to the chicken. Be careful not to burn the sauce.
Step 7
Finally, add the thinly sliced Cheongyang chili peppers to the pan and stir-fry for about another minute. The chili peppers will add a fresh, spicy aroma and flavor that complements the sauce. Once everything is well combined and the sauce has thickened to your liking, your delicious marinated grilled chicken is ready! Serve hot for the best taste.
