Flavorful Korean Gochujang Grilled Chicken Thighs
Juicy, tender chicken thighs marinated in a bold, spicy-sweet Korean gochujang sauce and grilled to perfection with a smoky char. Perfect for BBQs or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 4 hours 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons gochujang (Korean fermented chili paste)
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- Pinch of ground black pepper
- Optional garnish: toasted sesame seeds and sliced green onions
Instructions
- Prepare the marinade: In a medium bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 3 cloves minced garlic, 1 tablespoon freshly grated ginger, and a pinch of black pepper until thick but pourable.
- Marinate the chicken: Pat 4 bone-in, skin-on chicken thighs dry. Add them to the bowl or a resealable plastic bag, turning to coat evenly. Cover and refrigerate for at least 4 hours, ideally overnight.
- Preheat the grill: Fire up your grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking.
- Grill the chicken: Place the thighs skin-side down first. Grill for about 6-8 minutes per side, turning once, until the skin crisps and caramelizes and the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much.
- Baste and watch: If you have extra marinade, brush on the chicken during the last few minutes of grilling for extra glossy flavor. Be careful to avoid flare-ups.
- Rest before serving: Transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.
- Garnish and enjoy: Sprinkle with toasted sesame seeds and sliced green onions just before serving.
Notes
Marinate chicken at least 4 hours, preferably overnight, for best flavor. Use skin-on thighs for juiciness and crispy texture. Control grill heat to avoid burning the sugars in the marinade. Rest chicken after grilling to keep it moist. For gluten-free, substitute soy sauce with tamari or coconut aminos. If no grill available, bake at 425°F on a wire rack for 30-35 minutes and broil briefly for crispness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 275
- Sugar: 7
- Sodium: 600
- Fat: 16.5
- Saturated Fat: 4.5
- Carbohydrates: 9
- Fiber: 1
- Protein: 26.5
Keywords: gochujang chicken, Korean grilled chicken, BBQ chicken thighs, spicy chicken marinade, Korean BBQ, grilled chicken recipe