Gochujang Chicken Thighs Recipe
Succulent boneless, skinless chicken thighs marinated in a flavorful Korean-inspired gochujang sauce, grilled to perfection with a smoky char and tender, juicy interior. This recipe combines spicy, sweet, and savory elements for an easy weeknight meal that’s bursting with authentic Korean flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Ingredients
Marinade Ingredients
- 3 to 4 tablespoons gochujang
- 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 pepper
Main Ingredients
- 8 to 10 boneless, skinless chicken thighs
Instructions
- Prepare the marinade: In a small bowl, combine the gochujang, gochugaru, brown sugar, low sodium soy sauce, sesame oil, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until all ingredients are fully incorporated into a smooth marinade.
- Marinate the chicken: Place the chicken thighs into a large bowl or a Ziploc bag. Pour the marinade over the chicken and toss or seal the bag, ensuring each piece is evenly coated. Let the chicken marinate at room temperature for 30 minutes to absorb the flavors.
- Preheat the grill or skillet: Heat your grill to 400ºF or, if using a stovetop, oil a grill pan and preheat it over medium-high heat to prepare for cooking.
- Start cooking the chicken: Place the chicken thighs smooth side down onto the grill or pan. Cook without moving them for 4 to 5 minutes to develop a nice sear.
- Flip and cook the other side: Carefully turn the chicken thighs over and cook for an additional 4 to 5 minutes. The exact cook time will depend on the size of the thighs.
- Check for doneness: Use an instant-read meat thermometer to ensure the chicken has reached an internal temperature of 165ºF, indicating it is safely cooked through.
- Rest the chicken: Remove the cooked chicken from the heat and transfer to a plate. Tent loosely with aluminum foil and let rest for 5 to 10 minutes before slicing to allow the juices to redistribute for maximum juiciness and flavor.
Notes
- For spicier chicken, use the higher amount of gochujang and add extra gochugaru to taste.
- Marinating longer than 30 minutes (up to 2 hours) will intensify the flavors.
- If you don’t have a grill, a grill pan or regular skillet with some oil works well for stove-top cooking.
- Resting the chicken after cooking ensures it stays moist and tender.
- Serve with steamed rice and vegetables for a complete Korean-inspired meal.
Find it online: https://bitezly.com/gochujang-chicken-thighs-recipe/
