Ingredients:

  • Boneless, skinless chicken breasts (about 170–200g each)
  • tsp Salt
  • ½ tsp Black Pepper
  • ¼ cup Gochujang (Korean Chilli Paste)
  • Tbsp Low Sodium Soy Sauce
  • Tbsp Rice Vinegar
  • Tbsp Brown Sugar (packed)
  • Tbsp Sesame Oil
  • Tbsp Fresh Ginger, grated
  • cloves Garlic, minced
  • Tbsp Mirin (or dry sherry)
  • ½ tsp Black Pepper
  • Tbsp Vegetable Oil (for grilling)
  • tsp Toasted Sesame Seeds (for garnish)
  • Tbsp Scallions (Green Onions), thinly sliced (for garnish)

Instructions:

  1. Trim any excess fat from the chicken breasts. For even cooking, place breasts between two sheets of cling film and lightly pound them to an even thickness (about ¾ inch). Season lightly with salt and pepper.
  2. Mix the Marinade: In a medium bowl, whisk together the Gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, mirin, and pepper until the sugar is mostly dissolved.
  3. Marinate: Place the chicken breasts into the bowl or bag. Ensure they are fully coated in the marinade. Refrigerate for a minimum of 2 hours, ideally 4–6 hours, or overnight.
  4. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F / 200°C). Clean the grates well and oil them lightly.
  5. Grill the Chicken: Remove chicken from the marinade, letting excess drip off. Place on the hot grates. Grill for 5–7 minutes on the first side until deep char marks appear.
  6. Finish Cooking: Flip carefully. Continue grilling for another 5–8 minutes, basting lightly with any leftover marinade during the final 2 minutes of cooking.
  7. Check Doneness: The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part. Do not overcook.
  8. Rest: Transfer the cooked chicken to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing.
  9. Serve: Slice against the grain, garnish generously with toasted sesame seeds and sliced scallions.