Why I Love This Recipe

If you like a little sweet heat situation, you need this chicken in your dinner rotation. Gochujang brings the perfect amount of spice and so much savory flavor, while honey and brown sugar add sweetness and help the chicken get those caramelized, slightly charred edges on the grill. Then there’s soy sauce, sesame oil, fresh garlic, and ginger making sure absolutely nothing about this chicken is boring. My favorite part is brushing that extra sauce over the chicken right at the end. It gets glossy, sticky, and so good over a bowl of rice with some veggies on the side.

Enjoying The Leftovers

I would absolutely make the full two pounds even if you don’t need it all for dinner. Slice the leftover gochujang chicken and turn it into rice bowls, lettuce wraps, salads, or even a quick fried rice the next day. A little extra sauce drizzled over everything definitely doesn’t hurt either.

Storing

Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Keep any leftover cooked sauce in a separate airtight container so you can add it after reheating.

Reheating

Warm the chicken in a covered skillet over medium-low heat with a small splash of water until heated through. You can also microwave it in 30-second intervals. Brush or drizzle a little extra sauce over the chicken after reheating to bring back that glossy, saucy finish.

A few tips before you start

Give it time to marinate

  •  Thirty minutes will give you plenty of flavor, but if you can prep the chicken earlier in the day, even better. A few hours in the marinade gives all that gochujang, garlic, and ginger more time to flavor the chicken


Don’t forget to reserve the sauce first

  •  Set aside the ½ cup of sauce before it ever touches the raw chicken. You’ll use this clean sauce to make that sticky, glossy finish at the end

No grill? No problem

  •   Heat a large skillet or grill pan over medium heat with a small amount of avocado oil. Cook the chicken for about 5 to 7 minutes per side, adjusting for thickness, until it reaches 165°F internally
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Grilled Gochujang Chicken

This is the chicken to make when your usual grilled chicken is starting to feel a little boring. It’s sweet, savory, spicy, garlicky, and gets the best caramelized edges from the grill. Add rice and a crunchy vegetable on the side, and you have a simple dinner with way more flavor than effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 55 minutes
US M
Servings 6

Ingredients

  • 2 lbs chicken thighs
  • 1/2 cup soy sauce
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 cloves garlic, grated
  • 1/2 tbsp ginger paste
Toppings
  • Toasted sesame seeds
  • Green onions, sliced
US – M

Instructions

  • In a small bowl, add the soy sauce, gochujang, honey, brown sugar, sesame oil, rice vinegar, garlic, and ginger paste. Whisk until smooth and well combined.
  • Reserve ½ cup of the sauce and set it aside. Add the chicken to a large bowl or zip-lock bag and pour the remaining sauce over the chicken. Toss until evenly coated, then marinate in the refrigerator for at least 30 minutes or up to 12 hours.
  • When ready to cook, preheat the grill to medium-high heat, about 400-450°F. Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
  • Add the chicken to the grill and cook for 5-7 minutes per side, depending on the thickness, or until the internal temperature reaches 165°F at the thickest part.
  • Remove the chicken from the grill and let it rest for 5 minutes.
  • While the chicken rests, pour the reserved sauce into a small saucepan. Bring to a gentle simmer over medium heat and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  • Brush the warm sauce over the grilled chicken. Top with sliced green onions and toasted sesame seeds. Serve with rice and your favorite vegetables.

Equipment

mixing bowls
measuring cups
small pot
cutting board

Nutrition Per Serving

Calories: 425kcal | Carbohydrates: 12g | Protein: 27g | Fat: 30g | Fiber: 0.3g