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Bright, savory, and perfectly charred, this Grilled Korean Chicken Thighs recipe brings bold Korean flavors to your backyard grill with minimal fuss. The marinade balances sweet, salty, and spicy notes for juicy, sticky chicken that’s picture-perfect for Pinterest and weeknight dinners alike. If you love bold chicken flavors, try this chicken philly cheesesteak recipe for another easy, family-friendly twist on chicken.
Why You’ll Love This Grilled Korean Chicken Thighs :
- Deep umami flavor from soy and gochujang that’s craveable and satisfying.
- Quick marinade and hands-off grilling — great for busy weeknights.
- Bone-in, skin-on thighs stay extra juicy and crisp up beautifully.
- Easy to meal-prep: cool and refrigerate for lunches or slice for salads.
- Family-friendly with adjustable spice (cut the gochujang for milder heat).
Ingredients Needed :
Protein
- 2 lbs bone-in, skin-on chicken thighs
Sauce & Marinade
- ½ cup soy sauce
- ¼ cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
Garnish
- 2 green onions, finely chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Step-by-Step Instructions :
- Pat chicken thighs dry with paper towels.
- In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper.
- Place chicken thighs in a ziplock bag, pour the marinade over them, seal, and let chill in the fridge for at least 2 hours.
- Fire up the grill to medium-high heat.
- Remove marinated chicken from the fridge and let come to room temperature for 15 minutes.
- Place thighs on the grill, skin side down, and sear for 5-7 minutes until golden-brown, flipping as needed.
- In the final minutes, baste each thigh with the marinade.
- Ensure the internal temperature reaches 165°F.
- Remove from grill, let rest, and sprinkle with chopped green onions and sesame seeds.
Serving Suggestions Grilled Korean Chicken Thighs
- Serve over steamed jasmine rice with quick cucumber kimchi for crunch.
- Make a casual bowl with salad greens, rice, and shredded carrots for a fresh meal.
- Pair with a light soup like chicken velvet soup to round out the meal.
Tips for Success Grilled Korean Chicken Thighs
- Dry the skin well before marinating so it crisps up on the grill.
- Let the thighs rest at room temp 15 minutes before grilling to cook evenly.
- Use an instant-read thermometer to confirm 165°F at the thickest part.
- Reserve a small portion of the marinade before adding raw chicken, and use that for finishing basting.
- For a weeknight shortcut, swap bone-in thighs for boneless and grill 3–4 minutes per side.
- If you want a different ground-chicken pairing idea, check out this savory ground chicken Salisbury steak for variety.
variation (if any)
- Milder: Reduce gochujang to 1 tablespoon and add 1 tablespoon honey for sweetness.
- Oven method: Bake at 425°F for 25–30 minutes, finishing under the broiler 2–3 minutes for crisp skin.
- Air-fryer: Cook at 380°F for 18–22 minutes, flipping halfway.
- Honey-soy glaze: Add 2 tablespoons honey to the marinade for a sticky finish.
- Boneless version: Use boneless skin-on thighs and reduce grill time to 6–8 minutes total.
FAQs
Q: How long can I marinate the chicken?
A: Marinate 2–24 hours. Longer marinating (up to 24 hours) deepens flavor, but avoid over 24 hours to prevent texture changes from the salt.
Q: Can I make this less spicy for kids?
A: Yes — reduce gochujang to 1 tablespoon or replace it with 1 tablespoon mild red pepper paste or sweet chili sauce for less heat.
Q: Is it safe to use leftover marinade as a sauce?
A: Only if you set aside a portion before adding raw chicken. Otherwise, boil the used marinade for several minutes to fully cook it before using as a sauce.
Q: What’s the best way to reheat leftovers?
A: Reheat gently in a 350°F oven for 8–12 minutes to crisp the skin, or slice and stir-fry quickly in a skillet over medium heat.
Q: Can I grill these on a gas or charcoal grill?
A: Absolutely — both work great. Charcoal gives extra smoky flavor, while gas is convenient for consistent heat.
Grilled Korean Chicken Thighs
Ingredients
Method
- Pat chicken thighs dry with paper towels.
- In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper.
- Place chicken thighs in a ziplock bag, pour the marinade over them, seal, and let chill in the fridge for at least 2 hours.
- Fire up the grill to medium-high heat.
- Remove marinated chicken from the fridge and let come to room temperature for 15 minutes.
- Place thighs on the grill, skin side down, and sear for 5-7 minutes until golden-brown, flipping as needed.
- In the final minutes, baste each thigh with the marinade.
- Ensure the internal temperature reaches 165°F.
- Remove from grill, let rest, and sprinkle with chopped green onions and sesame seeds.
