Best Gochujang Chicken Thighs Recipes

GOCHUJANG CHICKEN RECIPE

Gochujang Chicken Recipe image

Delicious and flavorful spicy grilled gochujang chicken recipe

Provided by Sue

Categories Main

Time 17m

Number Of Ingredients 14

Ingredients

450 g boneless chicken thigh fillets ((1 pound))
100 g sweet potato ((3.5 ounces), peeled and thinly sliced (0.5 cm - 1 cm / 0.2 - 0.4 inch thickness) (optional))
100 g Korean rice cakes ((3.5 ounces), separated (optional))
some cooking oil
3 Tbsp gochujang ((Korean chili paste))
1/2 Tbsp gochugaru ((Korean chili flakes))
1 Tbsp rice wine ((mirin))
1 Tbsp brown sugar
1 Tbsp onion powder
1/4 cup Sprite ((or 7 Up or other carbonated lemon-lime soda))
2 tsp soy sauce
2 tsp minced garlic
2 tsp minced ginger
A few sprinkles ground black pepper

Steps:

Prepare the chicken according to your grill type and your preference. (For me, as I'm intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
Serve. (Refer to my serving suggestions in the main post!)

Nutrition Facts : Calories 818 kcal, Carbohydrate 64 g, Protein 93 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 428 mg, Sodium 1218 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving

GOCHUJANG CHICKEN THIGHS

Gochujang Chicken Thighs image

These Korean Chicken Thighs are so easy to make on the grill or on a grill pan. These thighs come together with only a few ingredients and are packed with flavour.

Provided by Carmy

Categories BBQ Main Course

Time 50m

Number Of Ingredients 11

Ingredients

3 to 4 tbsp gochujang
1 tsp gochugaru (Korean hot pepper powder)
2½ tbsp brown sugar
2 tbsp soy sauce (low sodium)
1 tbsp sesame oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp salt
¼ tsp pepper
8 to 10 chicken thighs (boneless skinless)

Steps:

Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
Place the chicken thighs, smooth-side down.
Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 352 kcal, Carbohydrate 13 g, Protein 45 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 627 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.