Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb (about 2 large bone-in, skin-on thighs) $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, divided
• Rice vinegar

  3 tablespoons, divided
• Honey or brown sugar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Neutral cooking oil

  1 tablespoon plus 1 teaspoon
• Sesame seeds

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Water

  1 tablespoon

Instructions

1. Preheat the grill to medium, about 375–400°F, with one side set up for indirect cooking. Clean and lightly oil the grates, then slice the cabbage and green onions and grate the garlic and ginger.
2. Whisk the gochujang, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, honey, garlic, ginger, 1 teaspoon sesame oil, water, and 1 teaspoon neutral oil to make the glaze; keep it separate from the raw chicken.
3. Pat the chicken dry and season it all over with the salt. Place it skin-side up over indirect heat, cover, and grill for 15 minutes. Turn skin-side down, cover, and cook indirectly for another 8–12 minutes, until the center reaches about 155°F.
4. While the chicken cooks, whisk the remaining 2 tablespoons rice vinegar, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, and 1 tablespoon neutral oil. Toss with the cabbage, green onions, and sesame seeds; let stand for 10 minutes.
5. Brush the chicken lightly with glaze, move it over direct heat, and grill for 1–2 minutes per side, brushing once more, until caramelized without scorching and the thickest part reaches at least 165°F.
6. Rest the chicken for 5 minutes, then plate it beside the sesame Napa cabbage slaw and serve with any unused glaze that has not contacted raw chicken.