Ingredients:
- 6 boneless, skinless chicken thighs
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp honey (or brown sugar)
- 2 cloves garlic, minced
- 1 tbsp rice vinegar (or lime juice)
- 1 tsp ginger, minced (optional)
- 1 tsp sesame seeds (for garnish)
- 1 green onion, chopped (for garnish)
Instructions:
- Make the marinade:
- In a bowl, mix the gochujang, soy sauce, sesame oil, honey, garlic, rice vinegar, and ginger (if using). Stir until smooth and well combined.
- Marinate the chicken:
- Place the chicken thighs in a large zip-top bag or shallow dish. Pour the gochujang marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2–4 hours for better flavor.
- Grill the chicken:
- Preheat your grill to medium-high heat. Once heated, oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off, and place the thighs on the grill. Grill for about 6–7 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and has a nice char.
- Serve:
- Remove the grilled chicken thighs from the grill and let them rest for a few minutes.
- Garnish with sesame seeds and chopped green onions before serving.
Tips:
- You can also cook the chicken in a skillet or under the broiler if you don’t have a grill.
- Serve the Grilled Gochujang Chicken Thighs with steamed rice, a side of kimchi, or a fresh salad for a balanced meal.
These spicy, sweet, and savory Gochujang Chicken Thighs are packed with flavor and easy to prepare, making them perfect for weeknight dinners or summer barbecues!