Sliced spicy gochujang BBQ chicken thighs served with kimchi and fresh greens – charred, juicy, and irresistible. At a sunny backyard cookout, everyone’s eyes lit up when a platter of glistening grilled chicken hit the table.

The chicken thighs were lacquered in a fiery red gochujang glaze, and the aroma of garlic, spice, and charcoal had mouths watering. One guest, Melissa, hesitated until she saw her friends devour piece after piece with big smiles.

When she finally took a bite, she was amazed – the meat was tender and smoky-sweet with a bold kick of heat. It felt like a trip to a Korean BBQ restaurant, yet it was homemade on a simple grill in the backyard.

That day, Melissa had to get the recipe, and now it’s become a trusted favorite that you can recreate easily for your own family and friends.

Now, imagine you serving up these spicy gochujang BBQ chicken thighs at your next cookout or weeknight dinner. The recipe is straightforward and packed with flavor – a short marinating time does wonders, and the grilling process is quick.

You’ll end up with sticky, charred chicken thighs that deliver a perfect balance of sweet, savory, and spicy in every bite. Get ready to wow everyone with this vibrant dish!

Why You’ll Love This Gochujang BBQ Chicken

Bold Korean BBQ Flavor: The gochujang marinade brings a burst of sweet, spicy, and savory flavor. It’s a Korean chili paste based sauce that caramelizes on the grill, giving each bite an addictive tangy-sweet heat and smoky char.

Easy to Make: With just a handful of simple ingredients, the marinade stirs together in minutes. Minimal prep and a quick grill time mean this delicious dish can be on your table fast, any day of the week.

Juicy & Tender Chicken: Using chicken thighs guarantees the meat stays moist and tender. The marbling in thighs plus the marinade keeps the chicken succulent, so it’s forgiving even if you’re not a grilling pro.

Crowd-Pleasing BBQ Star: This recipe is a surefire hit for cookouts and family dinners. The tantalizing aroma and vibrant color are a showstopper, and that first bite will have everyone hooked – be prepared for empty plates and requests for seconds!

Versatile & Meal-Prep Friendly: Gochujang BBQ chicken is incredibly versatile. Serve it with rice, in lettuce wraps, or in tacos, and it shines. Leftovers (if you have any) make fantastic lunch bowls the next day. It’s meal-prep friendly and tastes just as amazing reheated.

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken thighs (about 8 thighs)

For the Gochujang Marinade:

3 tablespoons gochujang (Korean chili paste)

2 tablespoons soy sauce (regular or low-sodium

2 tablespoons brown sugar (or honey)

1 tablespoon toasted sesame oil

3 cloves garlic, minced

1 inch fresh ginger, grated (about 1 tablespoon)

1 teaspoon gochugaru (Korean red chili flakes) or cayenne pepper (optional for extra heat)

1 teaspoon rice vinegar or mirin (optional, for a touch of tang and tenderizing)

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste; gochujang and soy sauce are salty)

For Serving (optional):

Sliced green onions and sesame seeds (for garnish)

Lettuce leaves or tortillas (for wraps/tacos)

Steamed rice, kimchi, or pickled radish on the side

Step-By-Step Instructions

Prep Time: 15 minutes (plus at least 30 minutes marinating)
Cook Time: 12 minutes
Servings: 4

Marinate the chicken: Pat the chicken thighs dry with paper towels. In a large bowl, whisk together the gochujang, soy sauce, brown sugar (or honey), sesame oil, minced garlic, grated ginger, chili flakes, vinegar (if using), black pepper, and salt until you have a smooth marinade. Add the chicken thighs and toss to thoroughly coat each piece. Cover the bowl (or transfer everything to a zip-top bag) and marinate for at least 30 minutes (on the counter) or up to 8 hours in the refrigerator for deeper flavor. (Tip: If marinating more than 30 minutes, keep it refrigerated.)

Preheat the grill: When ready to cook, preheat your outdoor grill to medium-high heat (about 400°F/200°C). Brush or spray the grill grates with a bit of oil to prevent sticking – this marinade is sweet and can stick if the grill isn’t well-oiled. If you’re using a stovetop grill pan, heat it over medium-high and lightly oil it as well.

Grill the first side: Remove the chicken from the marinade, letting excess marinade drip off (you want a good coating but not too much dripping). Place the chicken thighs on the hot grill smooth-side down (presentation side down first). Close the lid (if using a lidded grill) and cook for about 5–7 minutes without moving them. You should hear a nice sizzle! During this time, the sugars in the marinade will start to caramelize, creating those delicious char marks. Resist the urge to flip too early – let that side sear properly.

Flip and cook through: Flip the chicken thighs using tongs. Grill the other side for another 5–7 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C) for safe doneness. The thighs should be slightly charred on the edges and glossy from the caramelized marinade. (If you saved some marinade separately, you can brush it on in the last minute for an extra glossy glaze. Do not reuse the marinade that had raw chicken unless you boil it first.)

Rest and serve: Transfer the grilled chicken to a plate and let it rest for 5 minutes. This brief rest helps the juices redistribute, keeping the meat ultra-juicy. Then, slice the chicken thighs or leave them whole as preferred. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot, and enjoy the feast! These spicy gochujang BBQ chicken thighs are fantastic alongside steamed rice and kimchi, or wrapped in crisp lettuce leaves for a Korean-style lettuce wrap. Savor that first bite – the combination of smoky, spicy-sweet, and tender is pure bliss.

Variations Of This Recipe

Whether you want to change up the protein or put a creative spin on this dish, this recipe is super versatile. Here are some fun variations to try:

Meal prep variation: grilled gochujang chicken thighs served as a colorful rice bowl with veggies. It’s a perfect make-ahead lunch that’s healthy and full of flavor.

This bowl is just one example of how you can enjoy these chicken thighs. From swapping proteins to experimenting with sauces, the possibilities are deliciously endless. Here are some tasty variations to explore:

Korean BBQ Chicken Bowls: Slice the grilled gochujang chicken and serve it over a bowl of rice with your favorite veggies (like steamed spinach, carrot sticks, and cucumber slices). Drizzle any extra sauce on top. This makes a stunning lunch bowl (as pictured above) or a nutritious meal prep option for the week.

Spicy Gochujang Chicken Wings: Love wings? Toss chicken wings in the same gochujang marinade and bake or grill them until nicely charred and cooked through. You’ll get sticky, finger-licking hot wings with Korean flair – perfect for game day or party appetizers.

Different Cuts of Chicken: You can use this marinade on other cuts of chicken too. Chicken drumsticks turn out great (just grill them a bit longer on slightly lower heat to ensure they cook through), and chicken breasts can be used if you prefer white meat (they’ll cook a little faster – be careful not to overcook). The flavor will be just as amazing, though thighs tend to stay juiciest.

Pork, Beef, or Seafood: Try the gochujang BBQ marinade with other proteins. It’s fantastic on pork chops or pork ribs (think spicy-sweet Korean BBQ ribs!), or even on beef short ribs (LA galbi style with a twist). If you’re a seafood lover, marinate shrimp or salmon in gochujang sauce – just grill for a shorter time (shrimp only needs a couple of minutes per side) for a delicious spicy seafood feast.

Vegetarian Twist: This bold marinade isn’t just for meat. Marinate thick slices of firm tofu, tempeh, or even cauliflower “steaks” in the gochujang mixture, then grill or roast them. You’ll have a smoky, spicy vegetarian option that can hold its own at any BBQ. (Gochujang cauliflower tacos, anyone?)

Extra Sticky Glaze: For those who love a stickier, slightly sweeter BBQ finish, add an extra tablespoon of honey (or even a spoonful of ketchup) to the marinade. This creates a thicker glaze that will caramelize even more on the grill. Baste the chicken with this sweeter sauce in the last minute of grilling for a shiny, sticky coating. It’s a fun twist that merges Korean flavors with a classic BBQ sweetness.

Expert Tips About This Recipe

Marinate in Advance: If you have time, marinate the chicken longer. A few hours is great, and overnight is even better for maximum flavor penetration. You can prep it the night before and let those bold flavors infuse deeply into the meat.

Oil the Grill Grates: To keep the sweet, saucy chicken from sticking, always start with a clean, well-oiled grill. Preheating the grill before adding the chicken also helps achieve a beautiful sear and prevents sticking.

Use a Thermometer: For perfectly cooked chicken, use an instant-read meat thermometer to check doneness. Gochujang-marinated chicken can look reddish even when done, so temperature (165°F) is the best indicator. This way, you’ll avoid undercooking or drying it out by overcooking.

Let it Rest: After grilling, resist the urge to dig in immediately. Let the chicken rest for 5-10 minutes under tented foil. Resting keeps the thighs ultra-juicy – when you cut in, the juices will stay in the meat instead of running out. Juicier chicken = happier you!

Double the Sauce (Safely): Consider doubling the marinade recipe if you want extra sauce for serving. Just remember to separate out the portion for serving before adding the marinade to the raw chicken. That way, you can boil that reserved sauce for a few minutes and use it as a glossy drizzle or dipping sauce at the table. (Never reuse marinade from raw meat without cooking it first.)

Adjust to Taste: Feel free to tweak the spice level. If you prefer milder heat, use a bit less gochujang or mix in a tablespoon of tomato sauce to mellow the spice. For extra heat, toss in more gochugaru or even a dash of hot sauce. This recipe is flavorful but adaptable – make it your own!

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented red chili paste. It’s thick, sticky, and bright red, made from chili peppers, fermented soybeans, and glutinous rice. Gochujang has a unique flavor – a mix of spicy, slightly sweet, and deep savory (umami) notes.

It’s a staple in Korean cooking (used in dishes like bibimbap and stews) and is the key to the bold flavor of this chicken. You can find gochujang at Asian or Korean grocery stores, and often in the international foods aisle of large supermarkets.

It usually comes in a red tub or jar. If all else fails, you can purchase it online. It keeps well in the fridge for months, so it’s a great ingredient to have on hand for other recipes too!

Is this chicken very spicy? How can I adjust the heat?

The spice level of these gochujang BBQ chicken thighs is medium – there’s a warm kick, but it’s not burn-your-mouth spicy. Gochujang has a balance of heat and sweetness, so most people find it pleasantly spicy.

However, if you are sensitive to heat or cooking for kids, you can make it milder by using a little less gochujang in the marinade and omitting the extra chili flakes. You can also add an extra spoonful of brown sugar or honey to sweeten it up more, which tones down the perceived spiciness.

On the flip side, if you love heat, feel free to add more gochugaru (Korean chili flakes) or even serve the grilled chicken with a spicy dipping sauce on the side. The recipe is easy to adjust to your preferred spice level.

Can I use chicken breast or other cuts of chicken instead of thighs?

Absolutely. While we love thighs for their juiciness and flavor, you can use chicken breasts with this recipe.

If using breasts, pound them to an even thickness or cut them in half so they cook evenly, and watch the grill closely – breasts will cook faster (around 4-5 minutes per side depending on thickness) since they are leaner.

For bone-in chicken like drumsticks or bone-in thighs, you can still use the marinade; just grill them over slightly lower heat for a longer time, and consider finishing them over indirect heat to ensure they cook through without burning the outside.

Chicken wings are another fantastic option – marinate and bake or grill them, but they’ll need turning every few minutes and about 20 minutes total to get crispy and done. No matter the cut, cook chicken to 165°F internal temp. Keep in mind that different cuts have different cooking times, but the delicious flavor will be consistent!

I don’t have an outdoor grill – can I bake or pan-fry these instead?

Yes, this recipe is adaptable to different cooking methods. If you don’t have a grill, the next best thing is a grill pan on the stovetop – you’ll still get nice char lines.

Cook the marinated thighs over medium-high heat in the pan for about 5-6 minutes per side (you might need to do it in batches). If you prefer to use the oven, you can bake the marinated chicken on a foil-lined baking sheet at 400°F (200°C) for about 20-25 minutes, or until cooked through.

For a bit of char in the oven, switch to the broiler for the last 2-3 minutes, watching closely so they don’t burn. While these methods will cook the chicken well, nothing beats the smoky char of an actual barbecue grill for this recipe.

Grilling (especially over charcoal) adds an authentic BBQ flavor that’s hard to replicate. But rest assured, even oven-baked or pan-fried, your gochujang chicken will still come out sticky, caramelized, and lip-smackingly good.

How do I store leftovers and reheat the chicken?

If you somehow have leftovers (it’s hard to resist finishing every piece!), let the chicken cool, then store it in an airtight container in the refrigerator. Refrigerated leftovers will stay good for about 3-4 days.

To reheat, you can microwave the chicken pieces until warm, or reheat them in a 350°F oven for about 10 minutes. You could also slice the cold chicken and toss it on a hot skillet for a quick reheat. The chicken will retain its flavor well – some say it’s even better the next day as the spices have melded!

Additionally, the leftover gochujang chicken is delicious cold on a salad or in a sandwich. If you want to freeze the cooked chicken, wrap each piece in plastic wrap and foil (or use freezer bags); it’ll keep for about 2-3 months. Thaw overnight in the fridge and reheat as mentioned.

Lastly, if you made extra marinade and saved some (that wasn’t in contact with raw meat), you can keep that in the fridge for up to 1 week in a sealed jar and use it to jazz up grilled veggies or another quick batch of protein. Enjoy your meal prep – this recipe is great to make ahead and relish all week long!

Spicy Gochujang BBQ Chicken Thighs

These Spicy Gochujang BBQ Chicken Thighs are packed with bold, flavorful heat. The Korean-inspired gochujang marinade creates a perfect balance of sweet, spicy, and savory flavors. Grilled to perfection, these thighs stay moist and juicy inside with a crispy, caramelized outside. Perfect for BBQs, weeknight dinners, or impressing guests!

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