Print

Flavorful Korean Gochujang Grilled Chicken Thighs with Sesame

Korean Gochujang Grilled Chicken Thighs - featured image
Print Recipe

Juicy, spicy-sweet Korean grilled chicken thighs marinated in gochujang and sesame, perfect for quick weeknight dinners or casual cookouts.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (preferably low sodium)
  • 1 ½ tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Thinly sliced green onions (for garnish)

Instructions

  1. Prepare the marinade by whisking together gochujang, soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and black pepper in a medium bowl until smooth (about 5 minutes).
  2. Place chicken thighs in a large zip-top bag or shallow dish and pour marinade over them, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  3. Preheat grill to medium-high heat (around 400°F / 200°C). Clean and lightly oil the grates to prevent sticking.
  4. Remove chicken from marinade, letting excess drip off. Place skin-side down on the grill and cook for 7-8 minutes without moving to develop a good char.
  5. Flip chicken and grill the other side for another 7-8 minutes. Use tongs to turn, avoiding piercing the skin.
  6. If reserved marinade is available (not touched by raw chicken), brush it on during the last 5 minutes of grilling to build flavor layers. Cook until internal temperature reaches 165°F (74°C) and skin is caramelized and crisp.
  7. Transfer chicken to a plate and let rest for 5 minutes to allow juices to redistribute.
  8. Garnish with toasted sesame seeds and thinly sliced green onions before serving.

Notes

For milder heat, reduce gochujang or substitute half with sweet chili sauce. Use tamari for gluten-free option. Pat chicken skin dry before grilling for crispiness. Manage flare-ups by moving chicken to cooler grill zones and keep a spray bottle of water nearby. Rest chicken after grilling for juicy results. Can be cooked on grill pan or broiler if no grill is available.

Nutrition

Keywords: gochujang chicken, Korean grilled chicken, spicy chicken thighs, sesame chicken, easy Korean recipe, weeknight dinner, grilled chicken

Find it online: https://twinkletaste.com/flavorful-korean-gochujang-grilled-chicken-thighs-easy-recipe-for-juicy-sesame-chicken/