There aren’t many things that evoke my childhood memories like the smell of grilling meat. Growing up with a Korean mom, we had ribs or chicken on the grill almost every weekend in the summer and straight into fall. Whether marinated in a sweet soy sauce or basted with a spicy gochujang sauce, we always had that grill sizzling with delicious flavors! One of my mom’s easiest and tastiest recipes started with gochujang mixed with sugar, soy sauce, and vinegar, slathered all over chicken that she’d throw on the grill. The sugars would caramelize, just on the edge of burning, the meat would be tender and juicy, and we would quench the spice with some hot rice, cool cucumbers, and a Coke! This is my take on that grilled chicken on a hot Summer day.
What is Gochujang?
Gochujang is a deep red, spicy-sweet Korean paste made from chili peppers, glutinous (sticky) rice, and soybeans. Traditionally it is made in large batches and placed in covered ceramic pots that are left outdoors in the sun to ferment for a long period of time—sometimes months. Commercial varieties aren’t left out in the elements, but they still have the same sweet, spicy, almost smoky flavor of the traditional variety. Although gochujang is sometimes carried in traditional grocery stores, you may need to visit an Asian market or look online to find it. It is usually packaged in a red square container and may list its spice level on the label. If you’re worried about spice, don’t be! Although gochujang is made with chili peppers, it develops a milder sweet heat during its fermentation process, as opposed to a more harsh chili blast. But, as with anything spicy, start with a little and work your way up until you find your heat comfort level.
Cooking with Gochujang
In most Korean households, gochujang is rarely used straight out of the container. Instead, it is used in conjunction with other ingredients to add a subtle, or striking heat, depending on how much is used. In Korean cooking, gochujang is usually used to flavor soups and stews, and as a base for dipping sauces and marinades. For instance, my mother used to make a soft tofu stew, soondubu jigae, using gochujang and anchovies in her broth. And the sauces for bibimbap (a rice and vegetable bowl) and bossam (pork belly lettuce wraps) are both made with jazzed up gochujang!
Adding Flavors to Gochujang
In this easy grilled gochujang chicken thighs recipe, we’ll be mixing gochujang with maple syrup and apple juice, along with some aromatics, to even out the heat and enhance the sweetness. Using a flavorful paste like this will allow you to add big flavor to your chicken without the need for a long marination time.
Cooking Chicken Thighs Using Direct/Indirect Heat
When grilling something like poultry where it needs to be fully cooked, but you also want to maintain a juicy bite, I use the direct/indirect method of grilling. Using both direct and indirect heat helps you get a beautiful char on the outside, and a perfect cook on the inside. In this method, one side of your gas grill is turned onto medium-high heat, while the other side is left off entirely so that it is only heated indirectly by the hot side of your grill. When using a charcoal grill, all of the hot coals are pushed to one side of the grill. I like to preheat my grill to medium-high heat, 400 to 450°F, for 10 to 15 minutes before starting.
How to Grill Perfectly Juicy Chicken Thighs
Place your chicken skin side down on the direct heat side of the grill, close the lid, and cook for 3 to 5 minutes. This is just long enough to get some grill marks and to render some of the fat under the skin. As the fat melts onto the grill, you may see some flare ups. Don’t panic! If that happens, you can turn the pieces of chicken to get an even char. After the 3 to 5 minutes are up, and your chicken has your desired amount of char, turn the chicken over, skin side up, close the lid, and cook for an additional 3 to 5 minutes. Next, you will be using the indirect heat of your grill. Move your chicken to the indirect side, skin side up, baste with more paste, and close the lid. The chicken will cook through with the heat coming over from the hot side, without the risk of burning or flare ups. It works sort of like an oven, but outside on your patio!
Safe Temperature for Grilled Chicken Thighs
The USDA states that the safe internal temperature for chicken is 165°F. For chicken thighs and drumsticks, I like to take that temperature to 170°F for a better texture. With just that small extra bump in temperature, the connective tissue in the meat breaks down just a bit more, making the chicken more tender and more pleasurable to eat.
How to Serve
I recommend serving this with sticky rice and kimchi, alongside some fresh pickled vegetables or a crisp salad. This would also be amazing cut up and eaten in a lettuce wrap, with additional paste drizzled on top!
Storage and Reheating
Place chicken in an airtight container no longer than 2 hours after cooking. The leftovers will keep for 3 to 4 days in the refrigerator. To reheat, remove chicken from the refrigerator while you preheat the oven to 350°F. To maintain moisture, place the chicken in a baking dish, add a couple of tablespoons of water, cover with foil, and reheat until it reaches an internal temperature of 165°F. If you want to recrisp the chicken skin, you can pop it under the broiler for a few minutes, but watch it carefully, as the sugars in the sauce will burn quickly. You can also reheat in an air fryer or microwave following manufacturer’s directions.
More Chicken to Throw on the Grill
Grilled Chicken with Yogurt Garlic Marinade Grilled Chicken with South Carolina BBQ Sauce BBQ Chicken on the Grill Grilled Chicken Under a Brick Grilled Buffalo Wings
Chopped chives Sliced scallions Toasted sesame seeds
To avoid contamination from raw chicken, discard the rest of the sauce you just used. Let the chicken sit at room temperature while you heat up the grill. This will allow the chicken thighs to come to room temperature before grilling. Preheat one side of your gas grill to medium-high heat for 10-15 minutes, 400°F to 450°F, or push hot coals to one side of a charcoal grill. The chicken will be transferred to the unheated side of the grill to finish cooking without direct heat. Flip the thighs and grill over direct heat again, an additional 3 to 5 minutes. Move the chicken to the cool side of the grill, skin side up, brush with more paste, and close the lid. Close lid and continue cooking until the thighs reach 165°F to 170°F, 10 to 15 minutes more. Place chicken in an airtight container no longer than 2 hours after cooking. The leftovers will keep for 3 to 4 days in the refrigerator. Did you love this recipe? Give us some stars below!
