These chicken thighs are mildly spicy, somewhat sweet, and marinated in a tasty mixture of sesame oil, soy sauce, ginger, and gochujang (Korean chili paste).
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 ½ tablespoons Korean chile paste (gochujang)
- 1 tablespoon sesame oil
- 1 teaspoon Korean red chile flakes (gochugaru)
- 3 cloves garlic, minced
- 1 (1 inch) piece ginger, peeled and minced
- 1 pound skinless, boneless chicken thighs, pounded if desired
Instructions
- Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Regular chili powder can be used instead of gochugaru.
- You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 755 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad, quick and easy. I used a no-name soy sauce and I would make sure to use a quality soy sauce next time. I think that would make a big difference in taste. Overall nice simple dinner.
Was very good. I made it exactly as written….but wasn’t spicy. Needs more spice.
I had 4+ lbs of thighs and so I 4x this and I probably could have gotten by with 3x. I added a little sugar element to the recipe since most Korean BBQ recipes I’ve seen include one.
Went with less spice ( used some sweet chili sauce instead of all hot chili paste), just to be careful, but it was delicious, with slight heat. Next time I’ll go with full heat, still add sweet chili sauce but go with more chili paste.
We loved this recipe. Easy and full of spicy Asian flavor. I can’t wait to make it again!
used spicy honey instead of sesame oil…
I have made this dish twice. I used boneless chicken breasts instead of drumettes since I did not want to deal with bones. Came out great twice. The second time I used sweet potatoes instead of white potatoes. Also excellent. I also added more spice to give it an extra kick.
It was moist and delicious. It might be a little spicy…so go easy the first time (that’s the only reason I didn’t give it 5). I would also suggest..baking it as suggested…and then broiling it for like 3 minutes or so to make it crispy on the outside (turn over on both sides)
Easy and tasty! Baked it this time – will try grilling next time (if the weather cooperates!)
We cooked it on the oven instead of grilling only because it’s winter but still, very flavorful yet easy to make!
This was excellent and super simple to boot. Made as written and I do not feel any changes are necessary. I did grill the thighs whole but next time I might cut the chicken up prior to putting it in the marinade and then pan fry it. That way it would be already cut up and easier to incorporate into a stir-fry. Then again, I might grill them whole again. Why try to fix what is not broken?