Grilled Chicken Thighs with Gochujang Pear Glaze

Juicy grilled chicken thighs are brushed with a sweet-spicy gochujang pear glaze for an easy 35-minute dinner with Korean-inspired flavor.

Prep: 15 min · Cook: 20 min · Yield: 6 · Method: Grill

Ingredients

• 6 boneless skinless chicken thighs
• 1 medium pear
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 garlic cloves
• 1 tsp sesame oil

Cooking instructions

1. Trim any excess fat from the chicken thighs and pat them dry. Set aside on a clean plate. (about 5 min)
2. Core and chop the pear. Blend the pear, gochujang, soy sauce, honey, garlic, and sesame oil until smooth. Reserve half the glaze for serving, keeping it separate from the raw chicken. (about 5 min)
3. Preheat a grill to medium-high heat, about 400°F. Clean and lightly oil the grates. (about 5 min) — 400°F
4. Grill the chicken thighs for 5 minutes on the first side. Flip and grill for 4 minutes. (about 9 min) — 400°F
5. Brush the chicken with the unused glaze, flip, and grill for 1 to 2 minutes. Brush again, flip, and continue grilling until the thickest part reaches 165°F, 74°C, about 2 to 4 minutes more per side. (about 8 min) — 165°F
6. Rest the chicken for 5 minutes, then serve with the reserved glaze. (about 5 min)