introduction
Warm, savory, and perfect for a weeknight grill, Grilled Korean Chicken Thighs bring that sweet-spicy, garlicky flavor everyone asks for. This recipe layers soy, brown sugar, garlic, ginger, and gochujang for a sticky, caramelized finish that’s irresistible.
For a crispier, no-grill option, try an air fryer Korean fried chicken recipe that keeps the same bold flavors with extra crunch.
Why You’ll Love This Grilled Korean Chicken Thighs:
- Big, savory Korean flavor with a sweet, caramelized glaze.
- Fast marinade and quick grill time — weeknight dinner winner.
- Great for meal prep: makes excellent leftovers for bowls or sandwiches.
- Family-friendly heat that’s easy to adjust for kids.
- Skin-on thighs stay juicy and crisp under high heat.
Ingredients Needed :
Protein
- 2 lbs bone-in, skin-on chicken thighs
Marinade / Sauce
- 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 green onions, finely chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Step-by-Step Instructions :
- Pat chicken thighs dry with paper towels.
- In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper.
- Place chicken thighs in a ziplock bag, pour the marinade over them, seal, and let chill in the fridge for at least 2 hours.
- Fire up the grill to medium-high heat.
- Remove marinated chicken from the fridge and let come to room temperature for 15 minutes.
- Place thighs on the grill, skin side down, and sear for 5-7 minutes until golden-brown, flipping as needed.
- In the final minutes, baste each thigh with the marinade.
- Ensure the internal temperature reaches 165°F.
- Remove from grill, let rest, and sprinkle with chopped green onions and sesame seeds.
Serving Suggestions Grilled Korean Chicken Thighs
- Serve over steamed rice with quick-pickled cucumbers and kimchi for a casual bowl.
- Toss shredded leftovers into a slaw and make lettuce wraps for lunch.
- Turn leftovers into sandwiches — follow this grilled chicken sandwich recipe as inspiration and swap in the Korean-glazed meat.
- Pair with charred vegetables or a simple cucumber salad to keep the meal bright.
Tips for Success Grilled Korean Chicken Thighs
- Dry the skin thoroughly before grilling to get the crispiest finish.
- Don’t overcrowd the grill — give thighs room for direct heat and good searing.
- Baste at the end to avoid burning the sugars in the marinade.
- Use an instant-read thermometer to confirm 165°F for safe, juicy meat.
- If you want a creamy side, a quick grilled chicken Alfredo variation pairs well with toned-down spice.
- Make extra marinade, simmer it for 3–4 minutes, and brush as a finishing glaze (only use cooked glaze on served chicken).
variation (if any)
- Spicy Boost: Add 1 tablespoon extra gochujang or a splash of sriracha to the marinade.
- Milder Version: Reduce gochujang to 1 teaspoon and increase sesame oil for richness.
- Boneless Option: Use boneless thighs and reduce grill time — watch for 165°F internal temp.
- Gluten-Free: Swap tamari for soy sauce and check that your gochujang is gluten-free.
FAQs
Q: Can I marinate the chicken overnight?
A: Yes — overnight helps flavor deepen, but avoid more than 24 hours to prevent texture changes from the acid in the marinade.
Q: Can I cook these in the oven instead of grilling?
A: Absolutely. Roast at 425°F on a wire rack for 25–35 minutes, finishing under the broiler to crisp the skin.
Q: Is gochujang necessary? Can I substitute it?
A: Gochujang adds signature Korean heat and sweetness. Substitute a mix of chili paste and a touch of miso or packed red pepper paste if needed, but flavor will vary.
Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes to keep the skin from getting soggy.
Q: Can I grill these on a gas grill with flare-ups?
A: Yes — move thighs to indirect heat if flare-ups get high, and keep a spray bottle handy to manage flames.
Ingredients
Protein
- 2 lbs bone-in, skin-on chicken thighs
Marinade / Sauce
- 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 green onions finely chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
Preparation
- Pat chicken thighs dry with paper towels.
- In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, gochujang, sesame oil, rice vinegar, and black pepper.
- Place chicken thighs in a ziplock bag, pour the marinade over them, seal, and let chill in the fridge for at least 2 hours.
Cooking
- Fire up the grill to medium-high heat.
- Remove marinated chicken from the fridge and let come to room temperature for 15 minutes.
- Place thighs on the grill, skin side down, and sear for 5-7 minutes until golden-brown, flipping as needed.
- In the final minutes, baste each thigh with the marinade.
- Ensure the internal temperature reaches 165°F.
- Remove from grill, let rest, and sprinkle with chopped green onions and sesame seeds.
