Korean Spiced Chicken Thighs

Servings 4 people.

INGREDIENTS

For the chicken:
30 cloves garlic, peeled and roughly chopped
1/4 cup Gochugaru korean chili flakes
4 tablespoons extra virgin olive oil
4 tablespoons plain greek yogurt
8 pieces chicken thighs, bone-in
salt
freshly ground black pepper

For the peppers:
20 pieces mini sweet peppers
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil plus 1 tablespoon for seasoning the peppers
2 teaspoons, plus more for garnish fresh oregano, chopped keep some leaves whole for garnish
salt
freshly ground black pepper

INSTRUCTIONS

Marinate the chicken:
For the marinade you can use a mortar and pestle or a blender or small food processor. If you are using a blender/food processor simply add the garlic, Gochugaru, olive oil, and yogurt and blend. If you are using a mortar and pestle chop the garlic much finer and add the olive oil little by little as you mash the garlic until it is smooth. Then add the rest of the ingredients. The consistency should be a bit thinner than mayonnaise. Coat the chicken generously with the marinade and refrigerate for as long as you can, preferably overnight. Before you cook the chicken season both sides generously with salt and pepper.

For the peppers:
For the vinaigrette : In a medium bowl add the balsamic vinegar, chopped oregano, a pinch of salt and pepper, and whisk as you drizzle in the extra virgin olive oil. To prepare the peppers for grilling simply coat them lightly with olive oil and season with salt and pepper.

Grill the chicken and peppers:
Over medium heat on a charcoal (or propane) grill place the chicken skin side up and grill flipping and moving the chicken as needed until both sides are golden brown and a bit crusty, the skin is nice and crispy, and until the chicken is cooked through (internal temperature of 165). About 35-45 minutes. When the chicken is about 3/4 finished add the peppers to the grill turning until they are nicely charred on all sides and softened. When the peppers are finished dress them with the vinaigrette. To finish the dish place a couple pieces of chicken on each plate and add the peppers all over and even on top of the chicken if you like. Drizzle with a bit more of the vinaigrette and garnish with fresh oregano leaves.

From umamiandus.com