Strawberry Gochujang Grilled Chicken
This recipe is a flavorful twist on soy-glazed chicken thighs, combining savory, garlicky notes with a hint of sweetness and a touch of spice. It’s simple, delicious, and perfect for a weeknight dinner.
Ingredients: For the chicken
- 4 Chicken thighs, skin-on, boneless
- 2 Tbsp soy sauce
- 3 Cloves garlic, finely chopped
- 1 Shallot, finely chopped
- 1 Tbsp apple cider vinegar (or any light-colored vinegar)
- ½ Tsp fine sea salt
For the glaze
- 1 Tbsp gochujang
- 1 Tbsp strawberry jam
- 1 Tsp gochugaru (or ½ tsp chilli flakes)
- Pinch of MSG
- 100ml Boiling water
- Lots of black pepper
- ½ Tsp fine sea salt
- Spring onions, to serve
- Lemon juice, to serve
Step 1
In a bowl, mix the soy sauce, finely chopped garlic, chopped shallot, apple cider vinegar, and sea salt. Add the chicken thighs to the mixture, ensuring they’re fully coated. Cover and marinate in the fridge for at least 30 minutes, but no more than 12 hours.
Step 2
To prepare the glaze, whisk together gochujang, strawberry jam, and gochugaru (or chili flakes), MSG in a small bowl.
Step 3
Gradually add the boiling water, whisking until smooth. Season with black pepper and a pinch of sea salt.
Step 4
Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-6 minutes on each side, until golden and cooked through.
Step 5
During the last 5 minutes of cooking, brush the chicken with the glaze, allowing it to caramelize slightly.
Step 6
Finish with freshly sliced spring onions and a squeeze of lemon juice just before serving to brighten the rich, spicy glaze. Serve hot with steamed rice, noodles, or a fresh crunchy salad.