Sticky Grilled Korean Chicken Thighs
These grilled Korean chicken thighs are marinated in a spicy, sweet, and savory glaze, then grilled to perfection for a delicious family dinner.
Equipment
- 1 Grill
- 1 Mixing bowl
- 1 Resealable plastic bag
Ingredients
Marinade
- 1/2 cup soy sauce
- 1/4 cup gochujang
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons sesame oil
Chicken
- 8 chicken thighs bone-in and skin-on
- 1 tablespoon sesame seeds for garnish
- 2 green onions chopped, for garnish
Instructions
Preparation
- In a mixing bowl, combine soy sauce, gochujang, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk until well mixed. Reserve 2 tablespoons of the marinade for basting later.
- Place the chicken thighs in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage it to ensure the chicken is well coated. Refrigerate for at least 2 hours, or overnight for best results.
Cooking
- Heat your grill to medium-high. Remove the chicken from the marinade, allowing excess to drip off.
- Place the chicken thighs on the grill, skin-side down. Cook for 6-8 minutes per side, basting with the reserved marinade, until the internal temperature reaches 165°F.
Serving
- Remove chicken from the grill and let it rest for 5 minutes. Garnish with sesame seeds and chopped green onions before serving.
Storage
- Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Marinate overnight for best flavor. If you prefer less heat, reduce the amount of gochujang.
Ingredient Substitutions: Use tamari for a gluten-free alternative to soy sauce. Maple syrup can replace brown sugar.
How to Serve: Serve with steamed rice and a side of kimchi for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat on the grill or in the oven.
Make-Ahead Tips: Marinate the chicken and keep it in the fridge up to 24 hours in advance for a speedy dinner prep.
Ingredient Substitutions: Use tamari for a gluten-free alternative to soy sauce. Maple syrup can replace brown sugar.
How to Serve: Serve with steamed rice and a side of kimchi for a complete meal.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat on the grill or in the oven.
Make-Ahead Tips: Marinate the chicken and keep it in the fridge up to 24 hours in advance for a speedy dinner prep.