2 small to medium yellow onions, coarsely chopped
4 to 5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.
Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.
Recipe Notes
- For more flavorful chicken, prick each piece of chicken just a couple of times with a fork before marinating. This helps the marinade penetrate the skin. You can also use boneless, skinless chicken thigh meat if desired.
- Since you are cooking chicken with the skin on, check your grill periodically for flare-ups. Have a spray bottle filled with water close by to extinguish any flare-ups to prevent excessive charring of your chicken.