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Flavorful Korean Gochujang Grilled Chicken Thighs Recipe with Easy Sesame Slaw

Korean gochujang grilled chicken thighs - featured image
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This recipe features juicy grilled chicken thighs marinated in a sweet, spicy, and smoky Korean gochujang sauce, paired with a refreshing and crunchy sesame slaw. Perfect for quick weeknight dinners or weekend cookouts.

Ingredients

Scale
  • 1½ pounds (700g) boneless, skin-on chicken thighs
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • 2 tablespoons honey or brown sugar
  • 4 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • Juice of 1 lime
  • 1 teaspoon rice vinegar
  • 3 cups shredded cabbage mix (green, purple, or napa cabbage)
  • 1 large carrot, julienned or shredded
  • 2 scallions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • Salt and pepper to taste

Instructions

  1. Make the Marinade: In a medium bowl, whisk together gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, lime juice, and rice vinegar until thick and vibrant.
  2. Marinate the Chicken: Pat chicken thighs dry. Place chicken in a bowl or zip-top bag and pour marinade over. Massage to coat evenly. Refrigerate for at least 30 minutes, ideally 2 hours or overnight.
  3. Prepare the Sesame Slaw: Combine shredded cabbage, carrot, and scallions in a large bowl. In a small bowl, whisk mayonnaise, rice vinegar, honey, sesame oil, salt, and pepper. Toss dressing with vegetables and sprinkle toasted sesame seeds on top. Chill until serving.
  4. Preheat the Grill: Heat grill to medium-high (about 400°F / 200°C). For charcoal, wait until coals are glowing red with ash layer.
  5. Grill the Chicken: Place chicken skin-side down on grill. Cook undisturbed for 6-7 minutes until skin is crispy and charred. Flip and cook another 7-8 minutes until internal temperature reaches 165°F (74°C). Watch for flare-ups and move chicken if needed.
  6. Rest the Chicken: Remove from grill and let rest for 5 minutes to redistribute juices.
  7. Serve: Plate chicken thighs with sesame slaw on the side. Garnish with extra sesame seeds or chopped scallions if desired.

Notes

Pat chicken skin dry before marinating and before grilling to ensure crispiness. Watch for flare-ups due to sugar in marinade. Use a meat thermometer to ensure chicken reaches 165°F. Marinate at least 30 minutes for best flavor, longer if possible. Slaw can be made ahead and chilled. For extra smoky flavor, add soaked wood chips to charcoal or use smoker box on gas grill.

Nutrition

Keywords: Korean grilled chicken, gochujang chicken, grilled chicken thighs, sesame slaw, Korean marinade, easy grilling recipe, spicy chicken, backyard cookout

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