Why You’ll Love Asian Gochujang Chicken Thighs Recipe

I enjoy this recipe because it’s fast, flavorful, and versatile. I like that the marinade comes together in minutes and delivers deep umami flavor without complicated steps. Whether I bake or grill the chicken, it always turns out tender, slightly spicy, and packed with personality.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Marinade:

1.5 pounds boneless, skinless chicken thighs
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon black pepper
1 teaspoon sesame seeds (for garnish)
2 green onions, chopped (for garnish)

Directions

I start by whisking together the gochujang, soy sauce, honey or brown sugar, sesame oil, rice vinegar, minced garlic, minced ginger, and black pepper in a bowl until smooth. I add the chicken thighs and coat them thoroughly in the marinade. I cover the bowl and refrigerate it for at least 30 minutes, though I let it sit longer when I have time.

When ready to cook, I preheat the oven to 400°F (200°C) if baking, or heat the grill to medium-high if grilling. For the oven method, I place the marinated chicken thighs on a parchment-lined baking sheet and bake them for 25 to 30 minutes, until fully cooked. For the grill method, I grill the chicken for 6 to 7 minutes per side, until cooked through and nicely charred.

Once cooked, I remove the chicken from the heat and sprinkle it with sesame seeds and chopped green onions. I serve it hot, usually with steamed rice and vegetables.

Servings and Timing

I make this recipe to serve about 4 people. The prep time takes me around 10 minutes, the cooking time is about 25 minutes, and the total time comes to approximately 35 minutes, not including marinating time.

Variations

I sometimes add a splash of lime juice to the marinade for brightness. When I want extra heat, I mix in a pinch of chili flakes. I also like using this same marinade with chicken drumsticks or wings.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently in the oven or a skillet to keep it juicy. I avoid microwaving too long so the meat doesn’t dry out.

FAQs

Can I use chicken breast instead of thighs?

I can, but I prefer thighs because they stay juicier.

How spicy is this recipe?

I find it moderately spicy, but I adjust the gochujang to taste.

Can I marinate overnight?

I do sometimes, and the flavor becomes even deeper.

Is grilling better than baking?

I enjoy both, but grilling adds a nice smoky char.

Can I make this dish ahead of time?

I marinate the chicken ahead and cook it just before serving.

What can I serve with this?

I like serving it with rice, stir-fried vegetables, or a simple cucumber salad.

Can I make it less sweet?

I reduce the honey or sugar slightly when I want a more savory flavor.

Does gochujang burn easily?

I keep an eye on it, especially on the grill, because the sugars can caramelize quickly.

Can I double the recipe?

I do as long as I space the chicken properly when cooking.

Is this recipe kid-friendly?

I reduce the gochujang amount when making it milder.

Conclusion

I find these Asian gochujang chicken thighs to be a bold, flavorful dish that’s easy enough for weeknights and exciting enough for guests. With juicy chicken, rich spice, and simple preparation, it’s a recipe I return to whenever I want something fast and full of flavor.