Korean-Style Grilled Chicken with Lemon Salt

INGREDIENTS
Serves 4
1 Kg. of chicken thighs, cut in halves
3 Tablespoons Soy Sauce
1 Large Tablespoon Gochujang
1 Tablespoon Honey
1 Tablespoon grated ginger
2 Garlic Cloves, finely grated
2 Scallions finely chopped
Zest of a 1 Lemon
1 Teaspoon Black Sesame Seeds
1/2 Teaspoon Fleur de Sel – Sea salt

METHOD
Prepare the marinade by adding the soy sauce, gochujang, honey, ginger, garlic and chopped scallions. Mix well and stir in the chicken.
Cover and place in the fridge preferably for a few hours.
Preheat your oven at 225 Celsius with the grill on.
Cover a baking tray with aluminum foil and place all the chicken pieces on one layer.
Grill the chicken on one side for 10-12 minutes. When it looks charred turn the chicken on the other side and grill for another 10 minutes.
While the chicken is grilling, zest one lemon and add the sea salt and sesame seeds.
Take the chicken out of the oven and place on a serving plate. Pour the remaining juice over the chicken.
Cover and let the chicken rest for a few minutes.
Sprinkle the chicken with the lemon zest mixture.
Serve with Jasmine Rice and my Cucumber Asian Salad.