Name: Gochujang Chicken Thighs
Prep time: 30 min
Cook time: 10 min
Total time: 50 min
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)

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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.

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 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

Ingredients needed to make grilled korean chicken.

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.

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.
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!

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.