Grilled Gochugaru Chicken

• 2 1/2 pounds boneless chicken thighs

For the Sauce

• 1/2 cup water
• 2 tablespoons brown or white sugar
• 2 teaspoons rice wine vinegar
• 2 tablespoons Sweet Korean Heat 
• 1/2 teaspoon cornstarch stirred into 1 teaspoon of water

1. Whisk sauce ingredients together and pour into a pan over medium heat. Bring to a slow boil, and add your cornstarch mixture until it thickens.
2. Cool the sauce, then pour over your chicken pieces and marinate in the fridge for 1-3 hours. 
3. Preheat your BBQ to medium-high.
4. While the grill is heating, allow the chicken to sit at room temperature for 15-20 minutes.
5. Sear chicken for 2-3 minutes per side until skin turns golden brown, taking care not to char.
6. Lower the heat, and cook covered, until internal temperature reaches 165°F.
7. Let chicken rest 5-10 minutes before serving with rice and sliced cucumbers.