INGREDIENTS

1/2 cup gochujang

1/4 cup maple syrup

1/4 cup apple juice

2 Tablespoons soy sauce

2 teaspoons sesame oil

2 cloves garlic, grated or minced

1/2 inch piece fresh ginger, grated or minced

8 bone-in, skin-on chicken thighs chicken thighs

To serve

Chopped chives

Sliced scallions

Toasted sesame seeds

DIRECTIONS:

* Make the paste: Place the gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl or measuring cup. Whisk to combine. Place 1/2 cup of this paste in a small bowl and reserve the rest for basting while grilling.

* Brush the paste on the chicken: Place chicken thighs in a large shallow pan. Using a pastry brush or spoon, lightly brush both sides of the chicken with the paste.

* Oil your grill grates and preheat your grill: Using a paper towel and tongs, oil your clean grill grates with canola, vegetable, or another high heat oil.

* Preheat one side of your gas grill to medium-high heat for 10-15 minutes, 400°F to 450°F, or push hot coals to one side of a charcoal grill.

* Grill the chicken: Place chicken thighs, skin side down, on the oiled grates over the lit side of the grill. Close cover and grill for three to five minutes, or until you see good grill marks form. Flip the thighs and grill over direct heat again, an additional three to five minutes.

* Move the chicken to the cool side of the grill, skin side up, brush with more paste, and close the lid.

* Baste the chicken and continue cooking: After 10 minutes, brush the thighs with more paste. Using an instant-read thermometer, check the temperature of the chicken. It should read between 150°F to 155°F. Close the lid and continue cooking until the thighs reach 165°F to 170°F, 10 to 15 minutes more. When done, remove chicken thighs from the grill, brush with more paste and let rest for 10 minutes before serving.

* Garnish with chopped chives, sliced scallions, and toasted sesame seeds. Serve.

Place chicken in an airtight container no longer than two hours after cooking. The leftovers will keep for three to four days in the refrigerator.

Gochujang is a deep red, spicy-sweet Korean paste made from chili peppers, glutinous (sticky) rice, and soybeans. Traditionally it is made in large batches and placed in covered ceramic pots that are left outdoors in the sun to ferment for a long period of time—sometimes months. (Cynthia Christensen/Simply Recipes)