닭구이
Dakgui is not as well known as bulgogi or Kalbi, but it is one of my favorite dishes. The flavors are almost similar to teriyaki, but bolder.
This can be done with any meaty part of the chicken, but I prefer thigh meat as it has better flavor and is easier to work/cook with than breast meat.
This recipe was also a favorite at my Korean restaurant.

Ingredients
1 pound boneless, skinless chicken thighs
prepared marinade*

*Marinade
3 tablespoons soy sauce
2 tablespoons mul yeut (Korean malt syrup)
1 tablespoon rice vinegar 
2 teaspoons Korean Plum Wine or Maesil Cheong (Korean Plum Extract)
1 tablespoon brown sugar
3 cloves garlic
1 each small green onion
1 teaspoon sesame oil
1/2 ounce ginger
1/4 teaspoon pepper


Directions
Mix Marinade:
Peel and crush the ginger.
Mince the garlic and green onion.
Mix all ingredients in a small bowl and let stand 15 to 20 minutes to develop flavor.

Chicken:
Lightly score the meat 4 or 5 times on both sides with a sharp knife.
Place meat and marinade into a plastic zip lock bag or lidded jar and let stand 15 to 20 minutes, shaking gently every five minutes.

Cook
Drain marinade into a small pot and place near grill.
Place marinated chicken on a hot grill, and grill 3 to 5 minutes, turn and grill another 3 to 5 minutes. 
To finish baste the upper side, turn and baste again, turn and continue until a light char develops.

Serve:
Place chicken on plate and spoon some of the thickened marinade over it.
Serve with steamed white rice and ban chan.