Spicy Korean-Style Grilled Chicken Thighs with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 drafted and published.

Juicy chicken thighs grilled and brushed with a spicy-sweet gochujang glaze, delivering bold Korean flavors ideal for a Father’s Day grilling feast. This Korean-inspired grilling recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, gochujang (Korean chili paste), soy sauce 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: 15 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 2 lbs) boneless skinless chicken thighs
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
3 cloves, minced garlic
1 tsp fresh grated ginger
1/2 tsp black pepper
2 stalks, sliced for garnish green onions
1 tbsp, toasted for garnish sesame seeds

The instant-read thermometer we’d check this chicken with → 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 medium bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 teaspoon fresh grated ginger, and 1/2 teaspoon black pepper to create the marinade.
Step 2: Add 6 boneless skinless chicken thighs (about 2 lbs) to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3 hours, to absorb the flavors.
Step 3: Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade, reserving the remaining sauce.
Step 4: Grill the chicken thighs for 5-6 minutes per side, basting occasionally with the reserved marinade, until charred at edges and internal temperature reaches 165°F.
Step 5: Transfer grilled chicken to a plate, garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds before serving.