Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.49
• Napa Cabbage

  12 oz, thinly sliced $2.99
• Green Onions

  3, thinly sliced $1.19
• Kroger® Whole Garlic Bulbs

  2 cloves, grated $2.49
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon, grated $3.99
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  2 tablespoons, divided
• Honey or brown sugar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Neutral cooking oil

  1 teaspoon
• Sesame seeds

  2 teaspoons
• Kosher salt

  1/4 teaspoon

Instructions

1. Preheat a grill to medium, about 375–400°F, setting up a cooler indirect-heat zone. Thinly slice the Napa cabbage and green onions, then grate the garlic and ginger.
2. Whisk the gochujang, soy sauce, honey, garlic, ginger, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and neutral oil. Transfer one-third of this glaze to a clean bowl for finishing.
3. Pat the chicken dry, coat it with the remaining glaze, and let it stand for 10 minutes while the grill finishes heating.
4. Toss the cabbage and green onions with the remaining 1 tablespoon rice vinegar, remaining 1 teaspoon sesame oil, sesame seeds, and salt. Set aside to lightly soften.
5. Grill the chicken over direct heat for about 5 minutes per side. Move it to indirect heat, cover, and cook for 15–20 minutes, brushing with the reserved clean glaze during the final 5 minutes, until the thickest part reaches at least 165°F.
6. Rest the chicken for 5 minutes. Divide the sesame Napa cabbage slaw between two plates, top or accompany with the grilled chicken, and spoon over any remaining clean glaze.