Gochujang Chicken Thighs
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Korean
Gochujang Chicken Thighs
Description
This recipe uses gochujang, a Korean red chili paste, combined with gochugaru (Korean chili powder), brown sugar, soy sauce, and seasonings such as garlic powder, onion powder, paprika, salt, and pepper to create a deeply flavored marinade. The chicken thighs are coated thoroughly and allowed to marinate briefly to absorb the robust flavors.
The cooking method involves grilling or using a stovetop grill pan at medium-high heat. The chicken is cooked on each side for 4 to 5 minutes or until internal temperature indicates doneness. The high heat sears the marinade into a slightly sticky, flavorful crust while maintaining juicy meat inside.
After cooking, resting the chicken covered allows juices to redistribute for tender slices. The finished thighs combine a smoky, mildly spicy, and sweet profile. They can be served as a main protein alongside rice or vegetables or sliced for wraps or salads.
The notes mention swapping the grill for a cast iron skillet, providing alternative cooking methods depending on your equipment.
Ingredients
- 3 to 4 tablespoons gochujang
- 1 teaspoon gochugaru Korean hot pepper powder
- 2½ tablespoons brown sugar
- 2 tablespoons soy sauce low sodium
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 to 10 chicken thighs (boneless, skinless)
Instructions
- Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
- In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
- Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
- Place the chicken thighs, smooth-side down.
- Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
- Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
- When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.
Notes
- You can substitute grilling with cooking in a cast iron skillet if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 45g | 90% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 627mg | 26% |
| Potassium | 659mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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