These Korean Gochujang Chicken Thighs are so easy to make on the grill or on the stovetop. These chicken thighs come together with only a few ingredients and are packed with flavour.
A while back, I reshot my Korean Chicken Meal Prep and had some questions about the pear. So, I tweaked the recipe to use pear juice instead of grated pear. However, I still had some questions about not being able to find pear juice so I’ve adapted this recipe to not use pear juice. It’s just as delicious with some tweaks and the marinade tastes similar to Korean Fried Chicken.
Why You’ll Love This Korean Chicken Thigh Recipe
- It’s so easy to make. Mix the ingredients together, set aside to marinate, then throw it onto the grill or grill pan.
- Don’t have a grill pan? This Korean chicken thighs recipe can be seared in a regular cast iron pan as well.
- This recipe pairs well with pretty much everything. I served my gochujang chicken with seasoned spinach, cucumbers, and carrots but you can serve it with whatever you’d like!
Ingredients You’ll Need
- gochujang (고추장) — aka hot pepper paste. Keep in mind that they come in different level of spiciness. You can get the super spicy one or mild one depending on your preference.
- gochugaru (고추가루) — aka Korean chili/hot pepper powder.
- brown sugar — I use light brown sugar but you can use regular or dark brown sugar as well.
- soy sauce — use low sodium soy sauce when you can as there’s already salt added to the marinade.
- sesame oil — I use pure sesame oil.
- seasoning — I use garlic powder, onion powder, paprika, salt, and pepper.
- chicken thighs — I use boneless skinless thighs. Bone in, skin on chicken thighs will take longer to cook.
How to Make Korean Chicken Thighs
- Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
- In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
- Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
- Place the chicken thighs, smooth-side down.
- Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
- Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
- When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.
Recipe Tips and Notes
- If the chicken thighs are stuck to the grill, give it a few more extra minutes. Similar to pan-searing chicken, the chicken should release once its ready to be flipped.
- The internal temperature of the chicken thighs should reach 165°F (74°C) before taking them off the grill or pan.
My Recommendation
This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
- Always let chicken rests before slicing. This gives the chicken thighs time to redistrub the juices and remain moist. If you slice too early, all the juices will run out of the chicken.
- Chicken thighs can be marinaded up to 8 hours in advance.
- Want more ways to cook chicken? Try my Dutch Oven Chicken, Instant Pot Whole Chicken, Instant Pot Shredded Chicken, and Air Fryer Chicken Thighs.
- Chicken thighs can be swapped out for chicken breasts but you’ll have to change the cook time to avoid overcooking it.
Make Ahead Tips
- Meal prep: once cooled, store the cooked spicy chicken thighs in an airtight container for up to 4 days in the fridge. I packed mine with jasmine rice, seasoned spinach, carrots, and cucumbers. I also garnish with green onions and toasted sesame seeds.
- Freezer: allow the chicken thighs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.
Gochujang Chicken Thighs
These Korean Chicken Thighs are so easy to make on the grill or on a grill pan. These thighs come together with only a few ingredients and are packed with flavour.
Servings: 4 servings
Instructions
-
Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
-
In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
-
Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
-
Place the chicken thighs, smooth-side down.
-
Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
-
Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
-
When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.
Notes
- Swap the grill or grill pan for a cast iron skillet if you prefer.
Nutrition
Calories: 352kcal | Carbohydrates: 13g | Protein: 45g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 627mg | Potassium: 659mg | Fiber: 1g | Sugar: 9g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
More Chicken Recipes to Try
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