Korean BBQ Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, and sliced green onions. Whisk until smooth and well incorporated.
2. Marinate the chicken
   Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
3. Prepare the grill
   Preheat your grill to medium-high heat (around 400°F/200°C). If using a charcoal grill, arrange the coals for direct heat cooking. Oil the grates to prevent sticking.
4. Grill the chicken
   Remove the chicken from the marinade, allowing excess to drip off. Place the chicken pieces on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
5. Make the glaze
   While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 3-5 minutes until slightly thickened. This will be used as a glaze for the chicken.
6. Finish and serve
   During the last minute of grilling, brush the chicken with the reduced marinade glaze. Transfer the grilled chicken to a serving platter, garnish with additional sliced green onions and toasted sesame seeds. Serve hot with steamed rice and Korean side dishes.