Korean-Style Grilled Chicken with Honey, Soy Sauce, and Sesame

Combine the soy sauce, honey, gochujang, sesame oil, garlic, ginger, lime juice, smoked paprika, salt and pepper in a bowl. Stir until the honey and paste are evenly mixed into the liquids with no thick lumps.

Open out the boneless, skinless thighs, pat dry and add to the marinade. Coat thoroughly on all sides, cover and refrigerate for at least 30 minutes, preferably 2 hours. Do not fold the meat into thick bundles, so the marinade can reach the entire surface.

Preheat the grill to medium-high and prepare a clean grate. Leave room to move the meat to a cooler area. Lift the thighs from the marinade and let the excess drain off so the honey does not drip heavily onto the heat. Do not serve leftover marinade that has touched raw chicken as a cold sauce.

Lay the thighs flat and grill for 5–7 minutes on each side, turning with tongs. Watch the surface: it should brown and become glossy, not blacken. If the glaze darkens too quickly, move the meat over gentler heat. Check the thickest part of each larger piece; the chicken must be fully cooked in the center, so continue grilling over gentler heat if necessary.

Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. Slice only after resting to reduce the loss of juices.

Divide into four portions and sprinkle with sesame seeds and thinly sliced spring onion. Serve with lime wedges for squeezing over the meat at the table.