Gochujang Chicken Thighs Recipe
Introduction
This Gochujang Chicken Thighs recipe combines spicy, sweet, and savory flavors for a deliciously bold meal. Perfectly marinated and grilled, these juicy chicken thighs are sure to satisfy your cravings for Korean-inspired cuisine.
Ingredients
- 3 to 4 tablespoons gochujang
- 1 teaspoon gochugaru (Korean hot pepper powder)
- 2½ tablespoons brown sugar
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 to 10 boneless, skinless chicken thighs
Instructions
- Step 1: In a small bowl, combine gochujang, gochugaru, brown sugar, soy sauce, sesame oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create the marinade.
- Step 2: Place the chicken thighs in a large bowl or Ziploc bag, then pour the marinade over them. Toss or seal and shake to coat each piece evenly. Let marinate for 30 minutes.
- Step 3: Preheat your grill to 400ºF or heat a grill pan on the stovetop over medium-high heat, lightly oiled to prevent sticking.
- Step 4: Arrange the chicken thighs smooth side down on the grill or pan.
- Step 5: Cook for 4 to 5 minutes on one side until nicely charred and cooked through.
- Step 6: Flip the chicken and cook for an additional 4 to 5 minutes. Use an instant-read thermometer to check for an internal temperature of 165ºF for safety and juiciness.
- Step 7: Remove the chicken from the heat and transfer to a plate. Cover loosely with aluminum foil and allow to rest for 5 to 10 minutes before slicing and serving.
Tips & Variations
- For extra depth, add a splash of rice vinegar or lime juice to the marinade for a tangy brightness.
- If you prefer less heat, reduce gochugaru or omit it entirely, keeping the rich flavor of gochujang.
- Serve with steamed rice and sautéed vegetables for a complete meal.
- Marinate overnight in the fridge for even more intense flavor.
Storage
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a skillet over low heat to keep it moist and flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken thighs for this recipe?
Yes, bone-in thighs can be used, but they will take longer to cook. Adjust the cooking time and always check the internal temperature to ensure doneness.
What can I substitute if I don’t have gochujang?
If you don’t have gochujang, you can use a mixture of miso paste and chili paste or a spicy barbecue sauce, but the flavor will be different from traditional Korean taste.
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Gochujang Chicken Thighs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Gochujang Chicken Thighs recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of spicy gochujang, gochugaru, and a balance of sweet and savory seasonings. Quickly grilled to perfection, these chicken thighs are juicy and packed with Korean-inspired bold flavors, making for an easy and delicious weeknight meal.
Ingredients
Marinade Ingredients
- 3 to 4 tablespoons gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean hot pepper powder)
- 2½ tablespoons brown sugar
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
Main Ingredient
- 8 to 10 boneless, skinless chicken thighs
Instructions
- Prepare the marinade: In a small bowl, combine gochujang, gochugaru, brown sugar, low sodium soy sauce, sesame oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well until all ingredients are fully incorporated into a smooth marinade.
- Marinate the chicken: Place the chicken thighs in a large bowl or Ziploc bag. Pour the marinade over the chicken and toss or seal the bag to coat all pieces evenly. Set aside and let marinate for 30 minutes to allow flavors to penetrate.
- Preheat the grill or grill pan: Heat your grill to 400ºF or grease a stovetop grill pan and heat it over medium-high heat to get it ready for cooking.
- Start grilling the chicken: Place the chicken thighs on the grill or grill pan with the smooth side down. This ensures nice grill marks and even cooking on the presentation side.
- Cook the first side: Grill the thighs for 4 to 5 minutes without moving them. This helps develop a caramelized crust and locks in the juices.
- Flip and cook the other side: Turn the chicken thighs over and cook for another 4 to 5 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 165ºF, indicating the chicken is fully cooked and safe to eat.
- Rest and serve: Remove the chicken from the grill or pan and transfer to a plate. Cover loosely with aluminum foil and let the chicken rest for 5 to 10 minutes before slicing. This resting period helps redistribute the juices for tender, flavorful bites.
Notes
- If you prefer spicier chicken, increase the gochugaru by ½ teaspoon or more according to taste.
- Marinate the chicken for longer (up to 2 hours) if time permits for deeper flavor infusion.
- Use a meat thermometer to ensure perfect doneness without drying out the thighs.
- If grilling outdoors, watch for flare-ups from the marinade’s sugar to avoid burning.
- Serve with steamed rice and sliced green onions for a complete Korean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Keywords: Gochujang Chicken, Korean Chicken Thighs, Spicy Grilled Chicken, Korean BBQ Chicken, Easy Chicken Marinade
