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Easy Sweet and Spicy Gochujang Chicken

Karen Tedesco
Super tasty and quick to make, this easy gochujang chicken is glazed with a quick, sweet and savory sauce. For a fast weeknight meal, slice the chicken and serve in rice bowls with steamed or stir-fried vegetables.
4.80 from 81 ratings
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Chicken
Cuisine Asian
Servings 6 servings
Calories 268 kcal

Ingredients
 

Gochujang Marinade:

  • ¼ cup (70 g) gochujang paste
  • ¼ cup (70 g) white miso
  • 2 tablespoons (30 ml) mirin or honey
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) toasted sesame oil
  • 2 garlic cloves grated or pressed
  • 1 tablespoon (15 ml) grated fresh ginger
  • 2 tablespoons (45 ml) cold water

Chicken

  • 1½-2 pounds (900 g) boneless, skinless chicken thighs
  • ¼ cup (25 g) thinly sliced green onion
US Customary - Metric

Instructions
 

  • Mix all the ingredients for the sauce in a bowl. Put the chicken in another large bowl, add ¼ cup of the sauce and toss the pieces around to coat. At this point, the chicken can marinate up to 24 hours. Reserve the remaining sauce (it will keep up to 2 weeks in the refrigerator).

Option 1: Grill the chicken

  • Prepare a gas or charcoal grill for medium-hot direct grilling. Oil the grates to prevent sticking. Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through.

Option 2: Oven-bake the chicken

  • Preheat the oven to 450F (225C), with the oven racks arranged in the center. If you have a convection oven, preheat it to 425F (220C).
  • Line a rimmed baking sheet with a piece of foil or parchment paper for easier cleanup. Set a rack inside the pan and arrange the chicken on top. Pour ¼ cup water into the bottom of the pan (this will help prevent the sugars in the sauce from scorching).
  • Transfer the pan to the oven and bake 10 minutes. Flip the chicken over and bake an additional 8-10 minutes, until the pieces are browned on the edges.

Serving

  • Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice it into ½-inch thick pieces — don't forget to reserve any juices that have collected on the board or in the sheet pan. Serve the chicken sprinkled with green onions and additional sauce drizzled over.

Notes

    • The gochujang sauce also tastes great with tacos, vegetables, or a salad. It keeps for about 2 weeks in the fridge.
    • Serve the chicken with stir-fried baby bok choy or sauteed broccoli and cooked rice for a simple weeknight meal.

Nutrition

Calories: 268kcalCarbohydrates: 9gProtein: 31gFat: 12gSodium: 609mgFiber: 1gSugar: 3g
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