Description
This Spicy Grilled Korean Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of gochujang, gochugaru, soy sauce, honey, garlic, and ginger. The chicken is grilled to perfection, resulting in a caramelized, spicy glaze with delicious smoky char marks. Served with steamed rice, fresh lettuce leaves, and optional kimchi, this dish delivers authentic Korean flavors that’s perfect for summer grilling or a vibrant meal any time of the year.
Ingredients
Scale
For the Chicken
- 900 g (2 lbs) boneless, skinless chicken thighs, trimmed of excess fat
- 1 tbsp neutral oil (canola, grapeseed, or vegetable oil)
- 1 tsp kosher salt (or 1/2 tsp fine sea salt)
- 1/2 tsp freshly ground black pepper
For the Spicy Korean Marinade
- 3 tbsp gochujang (Korean red chili paste)
- 1 ½ tbsp gochugaru (Korean red chili flakes), adjust to taste
- 3 tbsp soy sauce (regular, not low-sodium, or adjust salt if using low-sodium)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 3 tbsp honey (or brown sugar)
- 1 tbsp toasted sesame oil
- 4 cloves garlic, finely minced or grated
- 1 ½ tbsp ginger, finely minced or grated
- 2 tbsp mirin (optional but recommended for depth and sweetness)
- 2 tbsp finely chopped green onion (white and light green parts)
- 1 tbsp water (to thin slightly if needed)
For Serving and Garnish
- 2 tbsp toasted sesame seeds
- 2–3 green onions, thinly sliced
- Lime or lemon wedges (optional, for brightness)
- Steamed white rice or Korean-style short-grain rice
- Lettuce leaves (romaine, butter lettuce, or perilla leaves, for wraps)
- Thinly sliced cucumber and carrot sticks (optional)
- Kimchi (optional, but highly recommended)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture, which helps in achieving better browning on the grill. If some pieces are very thick, lightly butterfly or pound the thickest parts for even thickness and uniform cooking. Season the chicken lightly with salt and pepper on both sides. Drizzle with 1 tablespoon of neutral oil and rub to coat evenly. Set aside while preparing the marinade.
- Make the spicy Korean marinade: In a medium bowl, combine gochujang, gochugaru, soy sauce, rice vinegar, honey, toasted sesame oil, minced garlic, minced ginger, optional mirin, chopped green onion, and a tablespoon of water if needed. Whisk until smooth and well combined. Taste and adjust by adding more honey for sweetness, more gochugaru for heat, or a splash of vinegar for extra tang.
- Marinate the chicken: Place the chicken thighs in a large resealable plastic bag or shallow glass dish. Pour the marinade over the chicken, reserving 2–3 tablespoons in a separate covered bowl if you want to use extra sauce for brushing later (do not reuse marinade that has touched raw chicken). Massage the marinade into the chicken ensuring every piece is coated thoroughly. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally 4–8 hours for deeper flavor, but avoid exceeding 12 hours to prevent the meat from becoming mushy.
- Prepare the grill: Clean grill grates and lightly oil them to prevent sticking. Preheat the grill to medium-high heat (200–230°C / 400–450°F). If using charcoal, arrange coals for a medium-hot fire with a cooler zone for moving chicken if it starts to burn.
- Grill the chicken: Remove chicken from refrigerator 15–20 minutes before grilling to bring it closer to room temperature for even cooking. Shake off excess marinade to avoid burning due to sugar content. Place chicken thighs on the hot grill, smooth side down first. Grill for 4–5 minutes covered (if using a gas grill) until char marks appear and edges are set. Flip and grill for another 4–6 minutes until cooked through and caramelized, reaching an internal temperature of 74°C / 165°F. In the last 1–2 minutes, brush lightly with the reserved clean marinade to build a glossy, spicy glaze, taking care to avoid burning.
- Rest and slice: Transfer grilled chicken to a cutting board and let it rest for 5–7 minutes to allow juices to redistribute. Slice into bite-sized strips across the grain for tenderness. Sprinkle with toasted sesame seeds and sliced green onions.
- Serve: Serve the grilled chicken over steamed rice or as part of a spread with lettuce leaves, cucumber, carrot sticks, and kimchi. For lettuce wraps, place a small spoonful of rice in a lettuce leaf, add chicken slices, cucumber/carrot sticks, kimchi, and a squeeze of lime or lemon. Wrap and enjoy in one or two bites. Optionally, drizzle with extra sesame oil or thinned gochujang for added flavor.
- Alternative cooking methods: Using a grill pan or stovetop, preheat a lightly oiled pan over medium-high heat and cook chicken 5–6 minutes per side until caramelized and cooked through. For oven broiling, preheat broiler to high, line a baking tray with foil and place a wire rack on top. Arrange marinated chicken on rack and broil 5–7 minutes per side until charred and fully cooked, rotating pan as needed.
Notes
- Marinate chicken for at least 1 hour, but 4–8 hours is best for full flavor. Avoid marinating over 12 hours to prevent chicken from becoming mushy.
- Shake off excess marinade before grilling to prevent burning because of the sugar content.
- You can adjust the spice level by varying the amount of gochugaru in the marinade.
- If you don’t have access to a grill, use a grill pan or broiler following the alternative cooking methods.
- Serve with traditional Korean sides like kimchi and steamed rice to balance the spicy chicken.
- Use lettuce wraps for a fresh and interactive way to enjoy the dish.
- Reserved marinade for brushing must not have touched raw chicken to avoid contamination.
