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Gochujang chicken thigh on a bed of rice and broccoli, topped with chopped green onion.

Gochujang Chicken Thighs

Mike
A Korean-inspired marinade makes these Gochujang Chicken Thighs perfect for the grill.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Course Dinner, Meat
Servings 5

Ingredients
  

  • 2 kilograms boneless, skinless chicken thighs

Marinade

  • 3 Tbsp Gochujang sauce
  • 2 Tbsp reduced-sodium soy sauce
  • 3 Tbsp brown sugar
  • 1½ Tbsp minced garlic
  • 1 Tbsp grated ginger
  • 1 Tbsp rice vinegar
  • 1 Tbsp paprika
  • 1 tsp Kosher salt
  • 1 tsp black pepper

Instructions
 

  • Whisk all ingredients in the marinade together in a large bowl.
  • Reserve ⅓ cup of marinade for basting.
  • Add chicken to marinade and stir to coat.
  • Cover and refrigerate for 2 hours or up to 12 hours.
  • Remove chicken from fridge 30 minutes before cooking.
  • Preheat BBQ to medium, about 350℉.
  • Place chicken thighs on the grill, close lid, and allow to cook for 5 minutes.
  • Turn chicken, baste with reserved marinade.
  • Cook 4-5 minutes or until internal temperature reaches 165℉.
  • Serve hot over rice, noodles, or with a salad.

Notes

To make these chicken thighs in the oven, preheat the oven to 350℉. Bake for 20-25 minutes or until the internal temperature reaches 165℉.
Keyword Chicken