Korean BBQ Chicken

• 6 (or more) boneless, skinless thighs
• 1 Tbsp low sodium soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp Honey
• 1 Tbsp Mirin rice wine
• 1 Tbsp Sesame oil
• 1 Tbsp Rice vinegar
• 3 Tbsp Gochujang sauce
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• OPTIONAL red pepper flakes
• 1 Tbsp Sesame seeds to garnish
• 1 Tbsp chopped parsley to garnish

Place thighs in a ziploc bag and pound thighs flat. Place thighs and all ingredients in ziploc bag or bowl and allow to marinate at least 10 minutes. Line foil,or parchment in a baking pan and place thighs in pan. Broil on high for about 4 to 6 minutes on each side. Check internal temperature. Chicken should be cooked to 165 degrees. Slice and serve over rice.