adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Grilled Gochujang Chicken Thighs
Easy Grilled Gochujang Chicken Thighs
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Korean-style grilled chicken thighs glazed with sweet and spicy Gochujang sauce, a summer must-try!
Ingredients:
  • 1/2 cup gochujang
  • 1/4 cup maple syrup
  • 1/4 cup apple juice
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 cloves garlic, grated or minced
  • 1/2 inch piece fresh ginger, grated or minced
  • 8 bone-in, skin-on chicken thighs
  • To serve
  • Chopped chives
  • Sliced scallions
  • Toasted sesame seeds
Instructions:
  • Prepare the paste by combining gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl or measuring cup. Whisk until well combined. Set aside 1/2 cup of the paste in a separate bowl for basting while grilling, and save the rest for later use.
  • Coat the chicken: Arrange chicken thighs in a large shallow pan. Brush both sides of the chicken with the paste using a pastry brush or spoon. Discard any remaining sauce to prevent cross-contamination. Allow the chicken to rest at room temperature while preheating the grill, ensuring even cooking.
  • Prepare your grill: Grease the clean grill grates by wiping them with a paper towel dipped in canola, vegetable, or another high-heat oil using tongs. Preheat one side of your gas grill to medium-high heat (400°F to 450°F) for 10 to 15 minutes, or push hot coals to one side of a charcoal grill. This way, the chicken can be moved to the cool side of the grill to cook indirectly.
  • Grill the chicken: Start by placing chicken thighs, skin side down, on the oiled grates over the hot grill. Cook for about 3 to 5 minutes until nice grill marks form. Flip the thighs and grill for another 3 to 5 minutes. Move chicken to the cooler area of the grill, skin side up, brush with more marinade, and close the lid.
  • Continue cooking the chicken: After 10 minutes, generously brush the thighs with more baste. Use an instant-read thermometer to check that the chicken registers between 150°F to 155°F. Cover and cook until the thighs reach 165°F to 170°F, approximately 10 to 15 more minutes.
  • Brush the grilled chicken thighs with more paste and allow them to rest for 10 minutes before serving.
  • To serve: Top with chopped chives, sliced scallions, and toasted sesame seeds. Enjoy! Store any leftovers in an airtight container for up to 3 to 4 days in the refrigerator. If you enjoyed this dish, please leave a rating below!

Similar Recipes