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
Scale
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
