Description
These Asian Gochujang Chicken Thighs are the perfect blend of spicy, sweet, and savory flavors—bringing restaurant-quality Korean-inspired taste to your dinner table with minimal effort. Juicy, caramelized chicken thighs are marinated in gochujang, soy sauce, honey, and sesame oil, then baked or grilled to perfection. Whether it’s a weeknight meal or a casual dinner party, this easy recipe guarantees bold flavor in every bite.
Ingredients
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4 bone-in, skin-on chicken thighs (about 680 g)
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3 tbsp gochujang (Korean chili paste)
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2 tbsp soy sauce
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1 tbsp honey
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1 tbsp sesame oil
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3 cloves garlic, minced
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1 tsp grated fresh ginger
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1 tbsp rice vinegar
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1 tsp sesame seeds (for garnish)
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2 green onions, sliced (for garnish)
Instructions
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Make the Marinade: In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar until smooth.
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Marinate the Chicken: Add chicken thighs to the bowl and toss until well coated. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor.
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Preheat Oven or Grill:
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Oven: Preheat to 400°F (200°C).
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Grill: Heat to medium-high (375–400°F).
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Cook the Chicken:
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Oven: Line a baking sheet with parchment paper. Bake chicken skin-side up for 25–30 minutes, until golden and internal temperature reaches 165°F (74°C).
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Grill: Cook skin-side down for 6–8 minutes per side until lightly charred and cooked through.
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Finish & Serve: Rest chicken for 5 minutes. Garnish with sesame seeds and sliced green onions. Serve with steamed rice or vegetables.
Notes
For extra crisp skin, broil the chicken for 2–3 minutes after baking.
Double the marinade and set half aside (before adding raw chicken) to use as a dipping sauce.
Adjust spice level by adding more honey for sweetness or extra gochujang for heat.
Great with jasmine rice, roasted broccoli, or kimchi.
Leftovers reheat beautifully—brush with a bit of extra sauce before warming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Korean