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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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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
  • ½ teaspoon black pepper
  • ½ 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

Instructions
 

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, black pepper, and salt. Add the chicken thighs and toss to coat. Cover the bowl and marinate for at least 30 minutes (refrigerate for up to 8 hours for deeper flavor).

Preheat the grill:

  • Preheat your grill to medium-high heat (about 400°F). Brush or spray the grill grates with oil to prevent sticking.

Grill the chicken:

  • Remove the chicken from the marinade (discard the used marinade). Place the chicken thighs on the grill, smooth-side down first. Grill for 5-7 minutes per side, until the chicken reaches an internal temperature of 165°F.

Rest and serve:

  • After grilling, let the chicken rest for 5 minutes. Slice the chicken or leave whole. Garnish with sliced green onions and sesame seeds, if desired. Serve with rice, in wraps, or on its own!