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Gochujang Chicken Recipe

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★★★★★

4.8 from 81 reviews

This Gochujang Chicken recipe features juicy, marinated boneless chicken thighs coated in a spicy, sweet, and savory Korean gochujang glaze. Perfectly caramelized under the broiler or on the grill, this dish offers a flavorful balance of heat and sweetness enhanced by garlic, ginger, and toasted sesame oil. Garnished with fresh green onions and sesame seeds, it’s an easy, crowd-pleasing main that pairs beautifully with rice or steamed vegetables.

Ingredients

Scale

Chicken

  • 1.5 lbs (680 g) boneless, skinless chicken thighs

Marinade

  • 1/4 cup (60 g) gochujang paste
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp neutral oil (like avocado or grapeseed), plus extra for greasing

Garnish

  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds

Instructions

  1. Create the Flavor Base: In a medium bowl, whisk together the gochujang paste, soy sauce, honey, toasted sesame oil, minced garlic, grated fresh ginger, and rice vinegar until the sauce is smooth and well combined. Taste and adjust seasoning by adding more gochujang for heat or more honey for sweetness if desired.
  2. Marinate the Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Place the chicken in the bowl with the marinade and thoroughly coat each piece using your hands or tongs. Cover and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor absorption.
  3. Preheat and Prep Your Cooking Method: For broiling, position an oven rack about 6 inches from the broiler element and preheat the broiler on high. Place a wire rack over a baking sheet and lightly grease it with neutral oil. If grilling, preheat the grill to medium-high heat and oil the grates to prevent sticking.
  4. Cook to Caramelized Perfection: Remove the chicken from the marinade, letting excess drip off, and reserve the leftover marinade. Arrange the thighs on the prepared rack or grill. Cook the first side for 6 to 7 minutes until well colored with slight charred spots. Flip the chicken and cook for another 5 to 6 minutes. Brush the top with the reserved marinade, then cook for an additional 2 to 3 minutes until the glaze is bubbly, sticky, and the chicken reaches an internal temperature of 165°F (74°C).
  5. Rest and Garnish: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute for moistness. Meanwhile, bring the reserved marinade to a boil in a small saucepan for 2 minutes to use as a sauce if desired. Slice the chicken if preferred, garnish with sliced green onions and sesame seeds, and serve immediately.

Notes

  • Patting the chicken dry before marinating is crucial for achieving a good sear instead of steaming.
  • Marinate for at least 30 minutes, but up to 4 hours for maximum flavor penetration.
  • Use a wire rack when broiling to allow even heat circulation and caramelization.
  • When grilling, make sure the grates are well oiled to prevent sticking.
  • Always ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Boiling the leftover marinade before serving eliminates any raw chicken bacteria, making it safe to use as a glaze or sauce.
  • This recipe works great with either the broiler or the grill based on your available equipment and preference.

Keywords: Gochujang Chicken, Korean chicken, spicy chicken recipe, grilled chicken thighs, Korean marinade, gochujang glaze, easy dinner, Korean cuisine

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