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Gochujang Chicken Thighs Recipe

Gochujang Chicken Thighs Recipe
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★★★★★

4.8 from 14 reviews

Gochujang Chicken Thighs are tender, juicy chicken pieces marinated in a flavorful Korean-inspired sauce made from gochujang, gochugaru, brown sugar, soy sauce, and aromatic spices. Perfectly grilled to caramelized perfection, this dish offers a delightful balance of sweet, spicy, and savory flavors, making it an irresistible main course for any weeknight dinner or special occasion.

Ingredients

Scale

Marinade

  • 3 to 4 tablespoons gochujang (Korean fermented red chili paste)
  • 1 teaspoon gochugaru (Korean hot pepper powder)
  • 2½ tablespoons brown sugar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Main

  • 8 to 10 boneless, skinless chicken thighs

Instructions

  1. Prepare the Marinade: In a small bowl, combine gochujang, gochugaru, brown sugar, soy sauce, sesame oil, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated into a smooth sauce.
  2. Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable Ziploc bag. Pour the marinade over the chicken and toss or shake well to ensure every piece is evenly coated. Set aside to marinate for 30 minutes to allow the flavors to penetrate the meat.
  3. Preheat the Grill: Heat your grill to 400ºF (204ºC). If using a stovetop grill pan, lightly oil it and set over medium-high heat to get it hot and ready for cooking.
  4. Grill the Chicken – First Side: Place the chicken thighs smooth side down on the hot grill or grill pan. Let them cook undisturbed for 4 to 5 minutes to develop a caramelized crust.
  5. Grill the Chicken – Second Side: Flip the chicken thighs and continue grilling for another 4 to 5 minutes. Cooking times may vary depending on the size of the thighs; use an instant-read meat thermometer to ensure the internal temperature reaches 165ºF (74ºC) for safe consumption.
  6. Rest the Chicken: Once cooked through, remove the chicken from the grill or pan and transfer to a plate. Cover loosely with aluminum foil and allow it to rest for 5 to 10 minutes. This resting period helps the juices redistribute, resulting in moist and flavorful chicken.
  7. Serve: Slice the rested chicken thighs and serve immediately. They pair wonderfully with steamed rice, fresh vegetables, or a crisp salad.

Notes

  • For extra flavor, marinate the chicken for up to 2 hours or overnight in the refrigerator.
  • Adjust the spiciness by varying the amount of gochujang and gochugaru based on your heat preference.
  • If you don’t have a grill, you can cook the chicken in a hot oven at 425ºF (218ºC) for 20-25 minutes, turning halfway through.
  • Ensure the internal temperature of the chicken reaches 165ºF (74ºC) to guarantee it is fully cooked and safe to eat.
  • Garnish with toasted sesame seeds and chopped scallions for added texture and flavor.
  • This recipe works well with bone-in chicken thighs, but cooking time will be longer. Adjust accordingly.

Nutrition

Keywords: Gochujang Chicken, Korean Chicken Thighs, Spicy Chicken Recipe, Grilled Chicken, Korean BBQ Chicken, Chicken Marinade, Easy Dinner Recipe

Find it online: https://yumwithmia.com/gochujang-chicken-thighs-recipe/