Firecracker Chicken Thighs

Yield 4 servings

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  • 2 lbs chicken thighs
  • 2-3 tbsp hot bean paste
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame seeds crushed
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • 1/4 cup green onions finely chopped
  • 4 cloves garlic minced
  • 1/4 tbsp Salt
  • 1/8 tbsp black pepper


  1. Remove skin from chicken thighs. Score meat on both sides by making shallow diagonal cuts about 1-inch apart.
  2. In a large mixing bowl, stir together bean paste, soy sauce, sesame seeds, sesame oil, sugar, green onions, garlic, salt and pepper.
  3. Pour into a plastic bag; add chicken thighs. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Remove chicken, scraping off excess marinade. Reserve marinade.
  4. Place chicken on the grill rack of an uncovered grill. Grill directly over medium coals for 15 minutes.
  5. Turn chicken and grill for 10 to 15 minutes more.
  6. Baste both sides with reserved marinade and grill for 5 minutes more, or until chicken is tender and no pink remains, turning once.
  7. Discard any remaining marinade.