My husband is always telling me, "This is the best thing I've ever had," whenever I cook for him. Most of the time I just laugh it off, but this chicken... I actually agree with him.
This Sweet and Smoky Gochujang Grilled Chicken is sweet, smoky, savory, a little spicy, and so juicy. As it grills, the marinade caramelizes and creates the most delicious char on the outside while keeping the chicken tender and juicy on the inside. Serve it with rice and your favorite vegetables, and you've got a dinner that's hard to beat.
After making my Chicken Inasal and Chicken Adobo, I wanted to create something that pulled inspiration from both recipes while bringing in the bold flavor of gochujang. I love how the sweetness from the honey balances the heat, and grilling it over an open flame gives it that smoky flavor that makes this recipe so good.
If you're looking for something different to throw on the grill this summer, this is the recipe I'd recommend. It's simple to make, full of flavor, and one of those meals you'll find yourself making again and again.
Start by prepping the meat. Take your chicken thighs and cut a few shallow, diagonal slices into the top of each piece. This helps the marinade penetrate deeply into the meat rather than just sitting on the skin.
Combine the minced garlic, minced ginger, gochujang paste, honey, soy sauce, white vinegar, chicken bouillon, red pepper flakes, and black pepper.
Massage the mixture into the meat thoroughly, making sure it gets into all the slices you made. Cover tightly and place the bowl in the fridge to marinate for at least 4 hours, or overnight for the absolute best flavor.
When you are ready to cook, preheat your outdoor or indoor grill to medium-high heat. Shake off any excess marinade and throw the chicken thighs directly onto the hot grill.
Do not discard the remaining marinade left in the bowl! Add the fresh juice of 1 lime, and stir well. Use this mixture as a baste, brushing it generously over the chicken thighs every time you flip them as they cook on the grill. This builds up a gorgeous, sticky, charred flavor coating.
Grill until the chicken is fully cooked through and reaches an internal temperature of 165°F. Remove from the heat, let it rest for 5 minutes, and serve with white rice, sliced cucumber, and tomato on the side!
If you loved this, you have to try my:
This Gochujang Grilled Chicken recipe features a savory-sweet Korean gochujang marinade infused with fresh ginger, garlic, honey, and bright lime juice.
Cut 2-3 shallow, diagonal slices into the surface of each chicken thigh and place them in a large bowl.
Season the chicken with chicken bouillon, red pepper flakes, and black pepper. Add in the minced garlic, minced ginger, and sauce from step 2. Massage the marinade into the meat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat your grill to medium-high heat. Place the chicken thighs on the grates. Cook for 8-10 minutes per side (internal temp 165°F). Keep the remaining marinade and stir in the fresh lime juice.
Brush on the lime-chili baste every few minutes to form a charred crust.
Let the grilled chicken rest for 5 minutes, then serve hot alongside white rice, fresh cucumber slices, and tomatoes!Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
