1-First Step: Marinate Chicken Whisk together 1/4 cup soy sauce, 1/4 cup gochujang, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons grated ginger, and 6 cloves grated garlic in a bowl. Taste and adjust seasoning. Reserve 1/4 cup marinade for basting. Place 2 lbs chicken thighs in a large resealable plastic bag with the marinade, massage to coat evenly. Refrigerate for 2 hours to overnight. Remove 30 minutes before cooking. This infuses deep flavor, works for all diets with subs.

2-Second Step: Prep for Cooking Pat chicken dry to remove excess marinade, prevents burning and promotes char. Heat your grill pan, grill, or skillet to medium-high, brush with oil. For oven, preheat to 450°F, line baking sheet with foil, brush with oil. Space chicken apart. This sets you up for success, adaptable for low-cal by trimming fat.

3-Third Step: Option 1 – Grill Pan, Grill, or Skillet Cook chicken 5 minutes per side undisturbed until charred and internal temperature reaches 165°F. Rest 5 minutes, then baste with reserved marinade. Cook in batches if needed, wipe pan between to avoid burnt taste. Great for smoky flavor, busy pros love the quick sear.

4-Fourth Step: Option 2 – Oven Bake 20-30 minutes until 165°F internal. Broil 30 seconds to 1 minute for char. Rest 5 minutes, baste. Ideal for rainy days or large batches, keeps it juicy for families.

5-Final Step: Serve Slice over white rice with thinly sliced scallions and sesame seeds. Add kimchi, sliced cucumbers, seaweed salad, or wrap in lettuce leaves. For lettuce wraps, toss in ssamjang and garlic slices. Pairs great with taro mille crepe cake for dessert twist!