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Flavorful Korean BBQ Chicken Thighs Recipe Easy Gochujang Glaze For Beginners

Korean BBQ chicken thighs - featured image
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Juicy, smoky, and spicy-sweet Korean BBQ chicken thighs with a homemade gochujang glaze that’s quick and easy to prepare, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 3 tablespoons (45 ml) gochujang (Korean fermented chili paste)
  • 2 tablespoons (30 ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1 tablespoon (15 ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) freshly grated ginger (optional but recommended)
  • Green onions, sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together gochujang, soy sauce, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger until smooth and slightly thick.
  2. Marinate the chicken: Pat chicken thighs dry with paper towels. Place in a large zip-top bag or bowl and pour marinade over. Massage marinade into chicken to coat evenly. Refrigerate for at least 30 minutes or overnight for deeper flavor.
  3. Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill pan surface if using.
  4. Grill the chicken: Place chicken skin-side down on the grill. Cook for 7–10 minutes without moving until skin is crisp and grill marks appear. Flip and cook an additional 7–10 minutes, brushing with leftover marinade once or twice to build a sticky glaze. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
  5. Rest the chicken: Transfer cooked chicken to a plate and let rest for 5 minutes to seal in juices.
  6. Garnish and serve: Sprinkle with toasted sesame seeds and sliced green onions. Serve hot over steamed rice or with a fresh salad.

Notes

Marinate chicken overnight for best flavor. Use bone-in, skin-on thighs for juiciness and crispy skin. If flare-ups occur on the grill, move chicken to a cooler spot temporarily. Let chicken rest before serving to keep it juicy. For indoor cooking, bake at 425°F (220°C) for 25-30 minutes and broil 2-3 minutes to crisp skin. Adjust spice level by adding Korean chili flakes or sriracha. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: Korean BBQ chicken, gochujang chicken, grilled chicken thighs, Korean marinade, easy BBQ recipe, spicy chicken, weeknight dinner

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