Bienver Grillé Recipe

Make the marinade

In a medium bowl whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, gochujang (if using), lime juice, and black pepper until honey is dissolved and the mixture is uniform.

Taste and adjust balance: add an extra teaspoon of honey for sweetness, more vinegar for tang, or a pinch more chili for heat.

Pat the chicken thighs dry with paper towels. If using fish, pat fillets dry and keep whole. Lightly score the surface of the chicken thighs (a few shallow cuts) so marinade penetrates.

Season both sides of the chicken lightly with kosher salt (about 1 tsp distributed) and brush with 1 tablespoon olive oil to help with grill contact.

Place the protein in a shallow dish or resealable bag and pour 3/4 of the marinade over it, reserving about 1/4 for basting and finishing. Turn to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours (30–45 minutes if fish; up to 2 hours for chicken). Do not exceed 4 hours for delicate fish or chicken pieces to prevent texture changes.

Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat over medium-high on the stovetop and lightly oil the surface.

Remove the protein from the refrigerator 10–15 minutes before grilling to come closer to room temperature and shake off excess marinade. Reserve the marinade left in the dish; do not use marinade that contacted raw meat unless you bring it to a boil.

Place the chicken or fish on the hot grill. For chicken thighs (boneless), grill 4–6 minutes per side until internal temperature reaches 165°F (74°C) and the exterior is nicely charred. For fish fillets, grill 3–5 minutes per side depending on thickness until opaque and flaky and reaches 145°F (63°C).

During the last 2 minutes of grilling, brush the reserved marinade over the protein and continue to cook, turning once, to glaze the surface. If you reserved marinade that contacted raw meat, bring it to a rolling boil in a small saucepan for 1–2 minutes before using as a glaze.

Transfer the grilled protein to a clean platter and let rest 3–5 minutes (for chicken) or 1–2 minutes (for fish). This allows juices to redistribute.

Scatter sliced scallions, toasted sesame seeds, and chopped cilantro or parsley over the grilled pieces. Serve with lime wedges on the side for squeezing.

Optional serving suggestions: serve Bienver grillé over steamed rice, in warm tortillas, or with a bright salad. Drizzle any leftover (boiled) marinade or a spoonful of fresh marinade over when plating.