8 chicken pieces (I love bone-in thigh fillets but any cut is fine)
coriander leaves, to serve (optional)
Marinade:
2 tbsp gochujang*
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp finely grated ginger
3 garlic cloves, finely grated
½ cup finely sliced spring onion
Lemon salt:
1 tbsp sea salt
finely grated zest of 1 lemon
1 tsp black sesame seeds
½ tsp chilli flakes
For the marinade, mix the ingredients in a large bowl. Add the chicken pieces and toss until well coated. You can marinate overnight or cook straight away.
Heat a barbecue plate, charcoal barbecue or a frying pan over high heat. Place the chicken skin-side down. Cook for 4-5 minutes, being sure to check the heat to make sure the marinade is not burning (turn the heat down if the chicken is colouring too quickly). Turn and cook the chicken for another 4-5 minutes. Turn the heat down to medium and continue to cook for another 10 minutes, turning regularly, until the chicken is cooked through.
For the lemon salt, mix the ingredients together in a small bowl.
To serve, transfer the chicken to a plate. Sprinkle with the lemon salt and scatter over the coriander leaves (if using).
Notes:
Gochujang is a Korean fermented chilli paste. It’s available online or from an Asian grocery store.
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