1/2 cup (90 grams) mayonnaise, such as Kewpie, or Korean mayo
1 tablespoon Korean soy bean paste (doenjang)
1 1/4 cups (300 grams) soy sauce
1/2 cup (30 grams) packed dark brown sugar
3 tablespoons maple syrup
3 tablespoons rice vinegar
2 tablespoons Korean chile paste (gochujang)
2 tablespoons grated ginger
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
6 grinds black pepper, or to taste
Pinch of sea salt or kosher salt
6 cloves garlic, grated
4 large spring onions or scallions, chopped finely
8 boneless chicken thighs, skin on
2 sweet potatoes
Vegetable oil, to brush lightly on the grill
2 ears corn, cut in half crosswise
15 chile threads, for garnish
Pinch of black sesame seeds, for garnish
Make sure your grill isn't too hot, as your chicken will burn on the outside before the insides are cooked all the way through. You may need to adjust your grill between medium and medium-high heat. Have your butcher debone the thighs for you, or simply use bone-in thighs--just adjust the cooking time accordingly. This mayo is great for dipping the chicken in as well as smearing on the corn. You'll want to make it to eat with French fries too.
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