• Cherry Pepper Spread +

Kinda Korean Chicken

We love Julia Turshen. She's a talented writer who specializes in food. Small Victories, her cookbook, is forthcoming in 2016 from Chronicle Books.


  • 2 tablespoons Cherry Pepper Spread

  • 2 tablespoons fish sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons honey

  • 2 teaspoons toasted sesame oil

  • 4 garlic cloves, minced

  • 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs

Cooking Instructions

  • Put the Cherry Pepper Spread, fish sauce, soy sauce, honey, sesame oil and garlic in a large bowl and whisk to combine.

  • Add the chicken and use your hands or tongs to rub the mixture all over the chicken.

  • Cover and refrigerate for at least 2 hours.

  • Meanwhile, preheat your grill (charcoal, gas, grill pan, whatever) with medium-high heat.

  • Grill the chicken until browned on both sides and firm to the touch, brushing with leftover marinade as it cooks, about 4-5 minutes a side. Be sure to grill the final coating of marinade before serving (as it was in contact with the raw chicken).

  • Let the chicken rest for 5 minutes. Slice and serve.