Ugghh…chicken…   You will not hear this bored poultry lament, if you make this succulent and delicious grilled Korean chicken recipe.  Like many Korean dishes it is salty-sweet-spicy-spectacular!  Next-day  leftovers would be well utilized in a salad.

• 2 lbs. boneless skinless chicken breasts
• 1/2 onion, chopped fine
• 3 garlic cloves, minced
• 1/3 cup soy sauce
• 1/4 cup  mool yut (malt syrup) or honey
• 1 tbsp. toasted sesame oil
• 1 teaspoon gochugaro pepper

1.  Combine onion, garlic, soy sauce, mool yut or honey, sesame oil, and gochugaro in a large bowl.   Add the chicken breasts and make sure that every piece is covered with marinade.  Cover and refrigerate for approx. 2 hours.

2.  Preheat your barbecue grill, and cook the chicken until the center of each piece is no longer raw or pink, flipping over when necessary.