Grilled Soy-Glazed Korean Chicken Thighs

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs marinated in a sweet and savory soy glaze, capturing Korean flavors with simplicity. This Korean-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Korean cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces (about 1.5 lbs) boneless skinless chicken thighs
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
4 garlic cloves, minced
1 tbsp gochujang (Korean chili paste)
1 tbsp rice vinegar
2 tbsp green onions, sliced
1 tbsp sesame seeds

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a mixing bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, 4 minced garlic cloves, 1 tbsp gochujang, and 1 tbsp rice vinegar. Whisk until sugar dissolves.
Step 2: Add 6 boneless skinless chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours for deeper flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
Step 4: Remove chicken from marinade and grill for 5-6 minutes per side, turning once, until internal temperature reaches 165°F and edges develop nice char marks.
Step 5: Transfer chicken to a serving dish, sprinkle with 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds for garnish.
Step 6: Let rest 5 minutes before serving to allow juices to redistribute.