Korean-style Grilled Chicken

Combine soy sauce, dark corn syrup, corn oil, crushed garlic, ground ginger, and pepper in a bowl to create the marinade.

Add sliced onion to the marinade and stir well to distribute evenly.

Place chicken pieces in a large shallow dish and pour the marinade over them, ensuring all pieces are evenly coated. Cover and refrigerate for at least 20 minutes to allow flavors to infuse.

Preheat grill or grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grate to prevent sticking.

Remove chicken from marinade, reserving the remaining sauce. Place chicken pieces on the hot grill in a single layer.

Grill chicken for 15-18 minutes on the first side, turning pieces occasionally and brushing with reserved marinade every 5 minutes until caramelized.

Flip chicken pieces and continue grilling for another 15-18 minutes on the second side, brushing with marinade until internal temperature reaches 165°F and skin is charred and glossy.

Toast sesame seeds in a small dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden.

Transfer grilled chicken to a serving platter and garnish generously with toasted sesame seeds before serving.