CookNotedRecipes worth remembering
← Back to all recipes
Korean Chicken Thighs

Korean Chicken Thighs

Fire-Kissed Korean Chicken Thighs

Boneless thighs soak up an intensely flavored marinade where gochujang's fermented depth meets brown sugar's caramel notes. Thirty minutes is all it takes to infuse the meat, then a hot grill creates those coveted charred edges while keeping the interior juicy.

KoreanAsianDinnerQuick MealsGrilling
Prep30 min
Cook10 min
Total40 min
Servings4
Difficultyeasy

Ingredients

  • 3 tbspgochujang (Korean chili paste)
  • 1 tspgochugaru (Korean red pepper flakes)
  • 2½ tbspbrown sugar
  • 2 tbsplow-sodium soy sauce
  • 1 tbsptoasted sesame oil
  • 1 tspgarlic powder
  • 1 tsponion powder
  • 1 tsppaprika
  • ¼ tspkosher salt
  • ¼ tspfreshly ground black pepper
  • 8 boneless, skinless chicken thighs

Instructions

  1. Whisk together gochujang, gochugaru, brown sugar, soy sauce, sesame oil, garlic powder, onion powder, paprika, salt, and pepper in a small bowl until the mixture forms a smooth paste. The brown sugar will help everything bind together.
  2. Transfer the chicken thighs and marinade to a large bowl or zip-top bag. Massage the marinade into every crevice of the meat, ensuring complete coverage. Let the chicken marinate for exactly 30 minutes — longer risks making the meat mushy from the enzymes.
    ⏱ 30 min
  3. Fire up your grill to 400°F, or heat a grill pan on the stovetop over medium-high heat with a light coating of oil. The surface should be hot enough that a drop of water sizzles immediately.
  4. Lay the marinated thighs smooth-side down on the grill grates, leaving space between each piece. Don't press down — you want the natural sugars to caramelize without squeezing out the juices.
  5. Let the thighs cook undisturbed for 4-5 minutes. You'll see the edges start to firm up and the marinade will begin to char slightly. Resist the urge to move them too early — this is where the flavor develops.
    ⏱ 4 min 30 sec
  6. Flip each thigh and cook for another 4-5 minutes. Use an instant-read thermometer to check for an internal temperature of 165°F in the thickest part. The exterior should have a beautiful caramelized crust.
    ⏱ 4 min 30 sec
  7. Move the finished thighs to a clean plate and tent loosely with foil. This 5-10 minute rest allows the juices to redistribute throughout the meat, preventing them from running out when you slice.
    ⏱ 7 min 30 sec