Grilled Buttermilk & Gochujang Marinated Korean Chicken Recipe (3 Ingredients) by Donna John

Summer is the time to fire up those grills! This 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. The juicy chicken thighs have flavor throughout and are the perfect quick and easy dinner. 

To make this Korean-inspired grilled chicken recipe you will need just three simple ingredients. Here is your short shopping list: boneless, skinless chicken thighs, buttermilk and gochujang (Korean chili paste). The chicken marinates in the buttermilk and gochujang, then is quickly grilled. So easy!

These tender chicken thighs love being on top of a pile of fluffy rice or sitting beside a fresh vegetable. Whatever side dish you choose, you can't go wrong. The leftovers make a mean chicken salad.

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Cuisine: Korean/American
Prep Time: 5 minutes plus time to marinate 
Cook Time: 10 to 15 minutes
Total Time: 20 minutes plus time to marinate
Servings: 6

Ingredients

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

Recipe Notes

• Gochujang is a red Korean chili paste that is available on the Asian aisle in most grocery stores.

• If you want to fancy this grilled chicken recipe up, cut the chicken into chunks and thread onto skewers.

• You could use boneless chicken breasts instead of thighs.

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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