Careme

Instructions

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1. 1.

   Pat 1 pound chicken thighs dry and season all over with 3/4 teaspoon Morton kosher salt. Let stand for 15 minutes while preparing the grill and vegetables.

2. 2.

   Heat a clean grill to medium-high, about 450°F. Trim 1 pound zucchini and slice lengthwise into 1/2-inch planks. Thinly slice 4 green onions, keeping the white and green portions separate.

3. 3.

   Make the gochujang glaze by mixing:

   • 2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon honey
   • 2 teaspoons toasted sesame oil
   • 2 minced garlic cloves
   • White portions of the 4 sliced green onions

   Set the glaze beside the grill with a clean brush.

4. 4.

   Coat the zucchini planks with 1 tablespoon neutral cooking oil and 3/4 teaspoon Morton kosher salt.

5. 5.

   Grill the chicken for 5 to 6 minutes per side with the lid closed, moving it if flare-ups occur. During the final 2 minutes, brush all the gochujang glaze over the chicken and turn frequently until lacquered. Pull the thighs at 175°F, transfer to a platter, and rest for 5 minutes.

6. 6.

   While the chicken finishes, grill the zucchini for 3 to 4 minutes per side until browned and tender with a little bite.

7. 7.

   Plate the glazed chicken with the grilled zucchini. Scatter the green portions of the 4 sliced green onions and 2 teaspoons toasted sesame seeds over the chicken before serving.

Want more detail? See the temperature guide.