In a large bowl or a zip top bag, whisk together the gochujang, soy sauce, dark soy sauce, brown sugar, sesame oil, garlic and ginger until the gochujang is fully broken up and no lumps remain.
3 cloves garlic, 2 teaspoons fresh ginger, 1 tablespoon gochujang, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil
Add the chicken thighs and sliced onion to the marinade. Toss with your hands until every piece is coated, then seal or cover.
2 pounds boneless skinless chicken thighs, 1 onion
Refrigerate for at least 4 hours, or overnight for the best flavor.
Heat your grill to medium-high, around 400°F to 450°F. Clean the grates and oil them well, this marinade has sugar in it and it will stick if you skip this.
Lay the chicken on the grill. Grill 5 to 6 minutes per side, until the edges are charred and the internal temperature reaches 165°F.
Rest the chicken for 5 minutes, then slice against the grain. Top with the grilled onions, toasted sesame seeds and sliced scallions.
toasted sesame seeds, 2 scallions
