Serves 4-6


2 tbsp kochujang* or Sriracha**
2 tbsp grapeseed oil
½ cup apple juice
1 tbsp honey
1 tbsp Korean miso or Japanese shiro (white) miso
1 tbsp Kosher salt
1 tsp ginger, minced
2 cloves garlic, roughly chopped
½ cup water
1 medium yellow onion, thinly sliced
½ cup scallions, chopped
6 skinless chicken thighs, boned out
1 bunch scallions, cleaned
grapeseed oil for cooking
additional salt for seasoning cooked white rice, to serve


Mix together the kochujang, grapeseed oil, apple juice, honey, miso, salt and garlic. Add a cup of water and mix thoroughly. Then mix in the chopped scallions and onions.

Pour half of the marinade into a plastic re-sealable bag and add the chicken thighs. Marinate chicken for at least 2 hours or overnight.

Heat some grapeseed oil in a black steel grill or a stain less steel skillet (for the marks). Once hot, grill the whole scallions until they have grill marks and the scallions are cooked through. Season with salt and set aside.

Place the chicken on the hot grill and cook for 5 minutes, then flip. Grill on the other side until chicken is thoroughly cooked (or your meat thermometer reads 165ËšC).

In the meantime, reduce the other half of the marinade on medium heat in a small saucepan for around 20 minutes. Once reduced, remove from the heat.

Serve the chicken with the grilled scallions and white rice, topped with the sauce reduction.