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Gochujang Chicken

Sweet and Spicy Gochujang Chicken for Easy Weeknight Wins

This Gochujang Chicken recipe combines sweet and spicy elements for an effortless weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs Tender and juicy, these thighs soak up the marinade beautifully.
For the Marinade
  • 0.25 cup gochujang paste The star of the dish, this Korean chili paste adds essential sweet and spicy notes.
  • 3 tbsp soy sauce Enhances umami; opt for gluten-free soy sauce if needed.
  • 2 tbsp honey Adds sweetness and aids caramelization; maple syrup is a great substitute.
  • 1 tbsp toasted sesame oil Provides a nutty flavor boost; can be swapped with canola or olive oil.
  • 4 cloves garlic (minced) Fresh garlic adds aroma and depth; best to use fresh for the best flavor.
  • 1 tbsp fresh ginger (grated) Brings a zesty freshness; ground ginger works in a pinch.
  • 1 tbsp rice vinegar Adds acidity to balance the sweetness; apple cider vinegar can be used as an alternative.
For Cooking
  • 1 tbsp neutral oil (like avocado or grapeseed) Perfect for greasing your grill or baking tray.
For Garnish
  • 1 tsp sesame seeds Optional but adds delightful texture and visual appeal.

Equipment

  • Medium Bowl
  • grill or broiler
  • Wire Rack
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 1/4 cup of gochujang paste, 3 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of toasted sesame oil, 4 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 1 tablespoon of rice vinegar until smooth.
  2. Pat the 1.5 lbs of boneless, skinless chicken thighs dry with paper towels. Coat the chicken thoroughly with the marinade, cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your broiler on high or a grill to medium-high heat. Grease a grilling surface or wire rack with 1 tablespoon of neutral oil.
  4. Remove the chicken from the fridge and let excess marinade drip off. Place the chicken skin-side down on the hot grill or under the broiler. Cook for about 6-7 minutes until browned and slightly crispy. Flip the chicken and cook for another 5-6 minutes, then glaze with reserved marinade, cooking for an additional 2-3 minutes until it reaches an internal temperature of 165°F.
  5. Remove the Gochujang Chicken from the heat and let it rest for 5 minutes before slicing. Garnish with thinly sliced green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 7gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Marinate chicken for up to 24 hours for deeper flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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