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    You are here: Home / Recipes / Main Dishes / Gochujang Chicken Thighs (Grilled or Stovetop)

    Gochujang Chicken Thighs (Grilled or Stovetop)

    Posted: Dec 9, 2021 Last Modified: Apr 8, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    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 gochujang chicken recipe to not use pear juice. It’s just as delicious with some tweaks and the marinade tastes similar to Korean Fried Chicken.

    Plate and meal prep container with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.

    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 the gochujang chicken 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 gochujang chicken recipe pairs well with pretty much everything. I served my gochujang chicken with seasoned spinach, cucumbers, potato salad, and carrots but you can serve it with whatever you’d like!

    Ingredients You’ll Need

    Ingredients needed to make grilled korean chicken.
    • gochujang (고추장) — aka hot pepper paste. Can’t skip the gochujang for the gochujang sauce. Please do not subsitute this ingredient. Keep in mind that gochujang 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. If you want to use chicken breasts instead, go for it.

    How to Make Korean Chicken Thighs

    • Chicken marinated.
    • Grilled 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 gochujang chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.
    Plate with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.

    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. If you try to flip the gochujang chicken too early, the exterior will tear as it sticks to the pan.
    • 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!
    Get it Now!
    The Meat Thermometer I Use!
    • 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.
    Plate with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.

    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 gochujang 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.
    Meal prep container with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.
    Plate with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.

    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.
    5 from 41 votes
    Print Rate
    Prep Time: 30 mins
    Cook Time: 10 mins
    Resting Time: 10 mins
    Total Time: 50 mins
    Servings: 4 servings

    Ingredients

    • 3 to 4 tbsp gochujang
    • 1 tsp gochugaru, Korean hot pepper powder
    • 2½ tbsp brown sugar
    • 2 tbsp soy sauce, low sodium
    • 1 tbsp sesame oil
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • ¼ tsp salt
    • ¼ tsp pepper
    • 8 to 10 chicken thighs, boneless skinless

    Equipment

    • grill
    • Grill pan or cast iron skillet

    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.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    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
    Author: Carmy
    Course: BBQ, Main Course
    Cuisine: Korean

    More Korean Recipes To Try

    • Air Fryer Korean Fried Chicken (or my double fried Korean Fried Chicken)
    • Japchae
    • Korean Cheese Corn
    • Seasoned Spinach
    • Mayak Eggs
    • Silken Tofu Recipe
    • Korean Cream Cheese Garlic Bread
    • Korean Potato Salad (Gamja Salad)
    • Bacon Kimchi Fried Rice
    • Bulgogi
    • Spicy Pork Stir Fry (Jeyuk Bokkeum)
    • Gochujang Chicken

    More Chicken Recipes to Try

    • Oven Roasted Chicken Quarters
    • Chipotle Chicken Thighs
    • Crispy Chicken Drumsticks
    • Hot Honey Chicken Thighs
    • Grilled Chicken Salad with Blueberries
    • Crispy Chicken Sandwich

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
    Shop my Amazon faves
    Email: [email protected]

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    Reader Interactions

    Comments

    1. Nancy

      April 24, 2022 at 2:19 pm

      5 stars
      Delicious! My son made these for us on his Spring Break and I have made it 3 times more since then!

      Reply
      • Carmy

        April 26, 2022 at 10:04 pm

        So happy to hear!! :)

        Reply
    2. Joan

      August 26, 2022 at 9:41 am

      Amazing

      Reply
    3. Sarah

      October 18, 2022 at 1:00 pm

      5 stars
      My family and I loved this recipe! Easy to make and truly delicious.

      Reply
    4. Geoff

      December 03, 2022 at 7:26 pm

      5 stars
      Oh my. I grilled the chicken thighs. So freaking good. Can’t wait to make it again for friends and family My wife rated it 6/5 stars. I did not have the Korean hot pepper powder so I used 1/8 tsp cayenne and 1/8 smoked paprika.

      Reply
      • Carmy

        December 03, 2022 at 7:59 pm

        I am so happy to hear everyone enjoyed the recipe!! :)

        Reply
    5. Masako

      January 11, 2023 at 4:28 pm

      5 stars
      Thank you so much for this fantastic recipe! I’ve made it a bunch of times – it is absolutely delicious, and easy!

      Reply

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