Gochujang Glazed Chicken Thighs

Gochujang is a Korean condiment and ingredient made by fermenting chilis, rice, and soybeans.  The end product is a rich, sticky, sweet, and spicy paste that adds heat and tremendous depth of flavor to soups, stews, BBQ, and any number of preparations.    I love it, and I’m happy that it’s become a popular enough ingredient in the last few years that you can now find it in many grocery stores.


This recipe uses gochujang as a base for both a marinade for brining the chicken, and in a glaze that creases a sweet, spicy, slightly charred crust that nicely contrasts the tender meat. 

We’ll brine the meat for a couple days in a mixture of the pepper paste, additional salt, sugar, a touch of vinegar, and ginger.   Then roast it in a hot oven – or even grill it – basting with a sweet and spicy glaze. You can control the spiciness of the dish by choosing mild, medium, or hot Gochujang, or by adding additional gochugaru – Korean chili powder or even simply adding a little cayenne pepper to the final glaze. This recipe calls for bone-in, skin on thighs.  It Is possible to use boneless thighs, but you’ll want to adjust the final cooking – use lower temps and shorter cook time –  to account for the loss of fat and the protection the skin affords.  Without shorter gentler cooking, skinless thighs will dry out.

Gochujang Glazed Chicken Thighs

Recipe by DrewCourse: MainDifficulty: Easy


Prep time


Cooking time





Sticky, spicy gochujang glazed roasted chicken thighs.


  • Marinade
  • 4 bone-in, skin on chicken thighs

  • 1 tbsp gochujang

  • 1 tbsp white sugar

  • 1 tbsp rice wine vinegar

  • 1 tsp kosher salt

  • 1 tsp minced or microplaned ginger

  • 1 tsp minced or microplaned garlic

  • Gochujang Glaze
  • 1 cup hot water

  • 2 tbsp gochujang

  • 2 tbsp white sugar

  • 1 tbsp honey

  • ½ tsp toasted sesame oil

  • Garnish
  • Thinly sliced green onion

  • Black sesame seeds


  • Marinade the Chicken
  • Combine gochujang, sugar, salt, vinegar, garlic, and ginger in a non-reactive bowl and whisk to combine well.
  • Transfer the marinade to a zip-top plastic bag and add the chicken. Press as much air out of the bag before sealing and move the bag about to completely coat the chicken with marinade.
  • Place the chicken in the refrigerator and allow to bine for at least 24 hours and up to 72.
  • Prepare the glaze
  • Combine all ingredients in a pan over medium heat and mix well. Allow to reduce by 1/3-1/2 until a smooth glaze forms that coats the back of a spoon. Allow to cool slightly before using.
  • Cook the chicken
  • Preheat your oven (or grill) to 400° F.
  • Remove the chicken from the brine, and brush generously with the glaze.
  • Bake or grill for 20-30 minutes, frequently basting with glaze, until the chicken is cooked through to the bone or the internal temperature reached 165° F.
  • Garnish with thinly sliced green onion and black sesame seeds.
  • Serve with steamed short grained rice and Korean style pickles such as napa kimchi or quick cured cucumbers.

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