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Gochujang Chicken Recipe

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★★★★★

4.5 from 472 reviews

This Gochujang Chicken recipe delivers a perfect balance of sticky, sweet, and spicy flavors using a vibrant Korean chili paste marinade. Juicy, tender chicken thighs are marinated in a luscious blend of gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar, then grilled or broiled to caramelized perfection for a mouthwatering main dish that’s quick and easy to prepare.

Ingredients

Scale

For the Gochujang Chicken

  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 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), for greasing
  • 2 green onions, thinly sliced (for garnish)
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. Create the Flavor Base: In a medium bowl, whisk together the gochujang, soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, and rice vinegar until smooth and fully combined. Adjust seasoning to taste with additional gochujang for heat or honey for sweetness.
  2. Marinate the Chicken: Pat chicken thighs completely dry with paper towels to ensure a good sear. Add them to the marinade, thoroughly coating each piece. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
  3. Preheat and Prepare Your Cooking Method: For broiling, position an oven rack about 6 inches from the top heating element and preheat the broiler on high. Place a wire rack on a baking sheet, lightly greased with neutral oil. For grilling, heat the grill to medium-high and oil the grates well to prevent sticking.
  4. Cook to Caramelized Perfection: Remove chicken from marinade, letting excess drip back into the bowl and reserving it. Arrange thighs on the prepared rack or grill. Cook 6-7 minutes on the first side until nicely charred. Flip and cook another 5-6 minutes. Use a pastry brush to glaze the top with reserved marinade and cook for an additional 2-3 minutes until the glaze is bubbly, sticky, and chicken reaches an internal temperature of 165°F (74°C).
  5. Rest and Garnish: Transfer the chicken to a cutting board and rest for 5 minutes to reabsorb juices. Meanwhile, boil any remaining marinade in a small saucepan for 2 minutes to use as extra sauce. Slice chicken if desired, garnish with sliced green onions and sesame seeds, and serve immediately.

Notes

  • Don’t skip the rice vinegar; it adds brightness to the flavor.
  • Fresh ginger and garlic significantly enhance the marinade’s depth.
  • Patting chicken dry before marinating is key for proper caramelization.
  • Allow the chicken to marinate at least 30 minutes—longer (up to 4 hours) is better for deeper flavor.
  • The honey and sugars in the marinade cause stickiness—ensure grill or pan is well-oiled and flip confidently to avoid tearing.
  • Resting chicken after cooking keeps it juicy and tender.
  • Store leftovers in airtight containers; best eaten within 3 days refrigerated or freeze up to 2 months.
  • Reheat gently in a covered skillet with a splash of water or microwave at a low setting to prevent drying out.

Keywords: gochujang chicken, Korean chicken recipe, spicy chicken, grilled chicken, sticky chicken thighs, Korean marinade

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