Dinner

Asian Gochujang Chicken Thighs Recipe

Name: Asian Gochujang Chicken Thighs Recipe
Prep time: 10 min
Cook time: PT-490151H17M3S
Total time: PT-490151H17M3S
Cuisine: Korean
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 3 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon honey or brown sugar; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 teaspoon black pepper; 1 teaspoon sesame seeds; 2 green onions, chopped

Bylina moretti November 25, 2025November 25, 2025

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Introduction

Asian Gochujang Chicken Thighs offer a perfect balance of spicy, sweet, and savory flavors thanks to traditional Korean chili paste. This easy-to-make dish features marinated chicken thighs that can be grilled or baked, making it a versatile and delicious main course for any meal.

The image shows a black round pan filled with seven pieces of cooked chicken thighs covered in a thick, shiny dark red glaze. The chicken pieces have a slightly crispy texture and are garnished with green chopped scallions and cilantro leaves, along with a sprinkle of white sesame seeds on top. The pan is sitting on a light beige cloth over a white marbled surface, with a large silver spoon placed to the top right of the pan. The scene looks warm and inviting with rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken thighs
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon black pepper
1 teaspoon sesame seeds (for garnish)
2 green onions, chopped (for garnish)

Instructions

Step 1: Prepare the marinade by whisking together gochujang, soy sauce, honey or brown sugar, sesame oil, rice vinegar, minced garlic, minced ginger, and black pepper in a large bowl. Add the chicken thighs and coat them well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Step 2: Preheat your cooking method of choice. For oven cooking, preheat to 400°F (200°C). For grilling, heat the grill to medium-high. For the oven, place marinated chicken thighs on a parchment-lined baking sheet and bake for 25–30 minutes until cooked through. For grilling, cook the thighs for 6–7 minutes per side until nicely charred and cooked.
Step 3: Remove the chicken from the heat, sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice and your choice of vegetables.

Tips & Variations

Adjust the spice level by using more or less gochujang or adding a pinch of cayenne pepper for extra heat.
Add sliced bell peppers or zucchini to the marinade for extra flavor and nutrition.
Serve with jasmine rice, quinoa, or wrap the chicken in lettuce leaves for a fresh twist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through before serving.

How to Serve

A round black cast iron pan holds seven browned chicken thighs layered with a thick, shiny reddish-brown sauce that looks sticky and slightly caramelized. The chicken pieces are arranged close together, covered in bright green chopped scallions and fresh cilantro leaves, with a sprinkle of white sesame seeds on top. The sauce pools at the bottom of the pan, reflecting the vibrant colors. The pan rests on a light gray cloth with a rustic texture, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a substitute, but keep in mind they may cook faster. Adjust your cooking time accordingly to avoid drying out the meat.