Gochujang Grilled Chicken Thighs
Looking for something bold, fast, and full of flavour to throw on the grill tonight? Meet our new favourite: Gochujang Grilled Chicken Thighs. This Korean-inspired dish delivers the perfect balance of heat, sweetness, and umami with minimal prep and maximum payoff.
As chefs, we’re always reaching for ingredients that do a lot with a little—and gochujang (Korean chili paste) is exactly that. It’s thick, funky, spicy, and just a touch sweet. The best part is, this Korean chili paste (gochujang) is widely available now online or at your local grocery store.
When you pair it with garlic, sesame, and a hot grill, the results are pure magic! I mean, look at those chicken thighs!
A Little History: What Is Gochujang?
Gochujang has been a staple in Korean cooking for centuries, traditionally made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s aged to develop its deep, funky richness—think of it as Korea’s answer to miso meets hot sauce.
While it’s long been essential in dishes like bibimbap and tteokbokki, its global popularity has surged in the past decade—and for good reason. It’s incredibly versatile and brings next-level flavour to just about everything it touches.
- Prep Time: 5 mins
- Cook Time: 20 Minutes
- Total Time: 25 Minutes
- Yield: 4 servings
Ingredients
- 1/4 cup gochujang (Korean chili paste)
- 1 tbsp sugar
- 1 tbsp rice wine vinegar
- 1 tbsp roasted sesame oil
- 1 clove garlic, finely minced
- 2-3 tbsp water (to thin the sauce slightly)
- 6 boneless, skinless chicken thighs
- Kosher Salt, to taste
- Neutral oil for the grill
Instructions
- Make the Gochujang Sauce: In a small bowl, whisk together the gochujang, sugar, rice wine vinegar, sesame oil, and minced garlic. Add 2–3 tablespoons of water to loosen the sauce slightly—it should be brushable, but not watery.
- Prep the Chicken: Pat the chicken thighs dry and season lightly with salt. Place them in a shallow dish or resealable bag and pour half of the sauce over the chicken, reserving the rest for basting or drizzling later. Marinate for at least 30 minutes, or up to 4 hours in the fridge. Or, honestly, head straight to the grill if you’re short on time!
- Preheat the Grill: Heat your grill to medium-high (about 400–425°F). Oil the grates lightly to help prevent sticking—especially important for skinless cuts.
- Grill the Chicken: Place the chicken thighs on the hot grill. Cook for 7-8 minutes per side, basting with a bit of the reserved sauce as you go. You’re looking for nice char marks and an internal temp of 175°F—thighs love a little extra heat for maximum tenderness, meaning, don’t hesitate to leave them on a little longer to fully tenderize the connective tissue in thighs.
- Baste with remaining sauce as you grill.
- Rest & Serve: Let the chicken rest for 5 minutes before slicing. Drizzle with any remaining sauce and serve with steamed rice, grilled veggies, or pickled cucumber for a fresh, crunchy contrast.
Notes
Why We Love This Gochujang Grilled Chicken Thigh Recipe
Gochujang does all the heavy lifting in this dish—it’s deeply savoury, a little sweet, and just the right kind of spicy. Chicken thighs stay juicy and tender on the grill, and the quick marinade gives you big flavour without a lot of fuss.
This recipe is ideal for:
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Quick weeknight grilling
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BBQ parties
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A new twist on meal prep
Pro Tips from the Studio Kitchen
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Double the sauce. It keeps in the fridge for a week and is delicious on noodles, ANYTHING panko crusted, our Crispy Tofu, and especially with our Bibimbap Bowls!
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Char is your friend. That caramelized gochujang gets even better with a little grill fire.
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Want extra heat? Add a splash of sriracha or a pinch of Korean chili flakes (gochugaru).
🌟 Variations & Substitutions for Gochujang Grilled Chicken Thighs
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Protein Swap: Try this marinade on pork chops, tofu, salmon, or even cauliflower steaks.
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No grill? Use a cast iron pan or oven broiler to get that same charred effect.
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Spice Level: Dial it up with a splash of sriracha or Korean chili flakes (gochugaru), or keep it mild by reducing the gochujang to 2 tbsp.
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Add fresh ginger: A little grated ginger gives it a bright, zippy edge.
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Sweetener swap: Honey or maple syrup work well instead of sugar.
❓ Common Questions about our Gochujang Grilled Chicken Thighs
Can I make this ahead of time?
Yes! Marinate the chicken up to a day in advance. Leftovers also reheat beautifully.
Is gochujang really spicy?
It’s more of a gentle, warming heat. Gochujang is spicy, but also rich and slightly sweet. Great for spice newbies. Look carefully at the containers– there are variations in the spice levels indicated by ‘chiles’ on th box.
Where can I buy gochujang?
Most major grocery stores carry it now in the international aisle, or find it at Asian supermarkets and online. Locally, we shop at a small, independently owned Korean Grocery Store.
Can I freeze marinated Gochujang chicken thighs?
Yes! Mix the marinade and chicken in a freezer bag and freeze raw. Thaw overnight and cook as usual. We’ve done this before a weekend cottage or camping trip.
What sides go best with this?
Steamed jasmine rice, pickled cucumbers, shredded carrots, kimchi, or a crisp cabbage slaw all pair perfectly. Try our Kimchi Fried Rice!
Final Thoughts: Grill these Gochujang Grilled Chicken Thighs Boldly
This Gochujang Grilled Chicken Thighs recipe is the kind of dish that earns you compliments, even if you’re just cooking for yourself. It’s quick to prep, unforgettable in flavour, and perfect for grilling season—or anytime you’re craving something bold and vibrant.