Combine the ginger, garlic, chili paste, corn syrup, sugar, soy sauce, sesame oil, and black pepper in a small bowl. Stir until well blended.
Add 8 chicken breasts or thighs to a resealable bag or large container with a lid. Pour the marinade over the chicken. Cover and refrigerate for 3 hours or up to 24 hours.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. You may also bake the chicken at 425°F for 30 minutes.