Savor the irresistible combination of hickory-smoked chicken thighs glazed with a blend of gochujang, honey, and soy sauce. A bright finish with scallions, lime, and sesame seeds makes it a perfect grill recipe for any weeknight dinner.
1. Season thighs with Dale’s Signature Seasoning.
2. Preheat grill to two-zone at 375–400°F and add a small chunk of hickory.
3. Cook chicken indirectly for 30–35 minutes, then transfer to direct heat to crisp skin.
4. Pull chicken at an internal temperature of 170–175°F.
5. Simmer glaze ingredients (gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic) for 2–3 minutes.
6. Brush or toss chicken with the glaze.
7. Finish with chopped scallions, lime zest and juice, and sesame seeds.
