Ingredients:

• 2 pounds boneless, skinless chicken thighs (or breasts)
• ¼ cup soy sauce
• ¼ cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 4 medium cloves garlic, finely minced
• 2 tablespoons finely grated fresh ginger
• 1 tablespoon gochujang (Korean chili paste) or sriracha (adjust to taste)
• 1 tablespoon toasted sesame seeds
• 2 green onions, finely sliced (optional for garnish)

Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, gochujang (or sriracha), and toasted sesame seeds until well combined.
2. Marinate the Chicken: Place chicken thighs (or breasts) in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred with a sticky glaze.
4. Serve: Transfer the grilled chicken to a serving platter and let it rest for a few minutes. Garnish with sliced green onions and additional sesame seeds if desired. Serve hot with your choice of sides, such as rice, grilled vegetables, or a fresh salad.