3-Ingredient Korean Chicken Recipe: Easy Gochujang & Buttermilk Marinated Grilled Chicken Recipe by Donna John

Gochujang and buttermilk marinated chicken is good. Really good. Boneless chicken thighs are marinated in rich gochujang and tangy buttermilk, then quickly grilled to perfection.

If you want to fancy this grilled chicken recipe up, cut the chicken into chunks and thread onto skewers. The leftovers make a mean chicken salad.

Cuisine: Korean/American
Prep Time: 2 to 24 hours to marinate
Cook Time: 10 to 15 minutes
Total Time: 2 to 24 hours
Servings: 4 to 6

Ingredients

• 2 - 3 pounds skinless, boneless chicken thighs
• 1 1/2 cups buttermilk
• 1 bottle (10 ounces) gochujang (Korean chili paste)
• fresh cilantro, for garnish (optional)

Here's how to make it: 

1. Combine the chicken, buttermilk and gochujang in a plastic zipper bag. Season with salt and pepper, to taste. Squeeze to combine and pop it into the fridge for 2 to 4 hours.
2. When ready to cook, remove the chicken from the marinade. Cook on a hot grill (I do this on my outdoor grill) until chicken is cooked through, flipping occasionally. Garnish with chopped cilantro, if desired. 

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