2 tbsp toasted sesame oil
1 tsp Korean red chili flakes
1/2 tsp sea salt
4 boneless, skinless chicken thighs
2 leaves collard greens
1 batch Korean Slaw
1 batch Korean BBQ Sauce
1 batch Korean Salsa
2 tbsp kimchi
Whisk the sesame oil, Korean chili flakes, and salt together in a mixing bowl. Coat the chicken in the mixture and set it aside (you can do this up to a day ahead, but be sure to store the chicken in an airtight container in the fridge). Heat a grill or grill pan over high heat. *Grill the chicken for about 3 minutes on a side, or until just barely firm to the touch and nicely marked. Brush each chicken thigh with a spoonful of Korean BBQ sauce, then turn it and brush the other side. Continue to grill on both sides, brushing with more sauce, until the chicken is nicely lacquered, about 2 more minutes. Remove the chicken from the grill and let it sit for at least 5 minutes. Thinly slice the chicken and pile it onto the collard leaves (use these as a "wrap"). Serve with the Korean Slaw, Korean Salsa, and the kimchi.
*You can also cook the chicken in a 375F oven for 35-40 minutes.
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