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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 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. Pat chicken thighs dry with paper towels.
  2. In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper.
  3. 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
  1. Fire up the grill to medium-high heat.
  2. Remove marinated chicken from the fridge and let come to room temperature for 15 minutes.
  3. Place thighs on the grill, skin side down, and sear for 5-7 minutes until golden-brown, flipping as needed.
  4. In the final minutes, baste each thigh with the marinade.
  5. Ensure the internal temperature reaches 165°F.
  6. 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.