Grilled Korean Chicken Thighs

Bright, savory, and perfectly charred, this Grilled Korean Chicken Thighs recipe features a quick marinade that balances sweet, salty, and spicy notes for juicy, sticky chicken, making it perfect for weeknight dinners.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 2 15

Course Dinner, Main Course

Cuisine Korean

Servings 4 servings

Calories 350 kcal

Ingredients

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 stalks green onions, finely chopped for garnish
1 tablespoon sesame seeds for garnish

Instructions

Preparation

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.

Grilling

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.

Notes

Dry the skin well before marinating for crispier texture. Let the thighs rest at room temperature 15 minutes before grilling to ensure even cooking. Use an instant-read thermometer to confirm doneness at 165°F at the thickest part of the chicken. Reserve some marinade for basting before adding raw chicken.

Keyword Family-Friendly, Grilled Chicken, Korean Chicken Thighs, Quick Dinner, Sticky Chicken