Spicy Korean Chicken


Marinated in a flavorful mixture of sesame oil, soy sauce, ginger, and gochujang (Korean chile paste), these chicken thighs are slightly spicy and slightly sweet.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins


  • 2 tablespoons soy sauce

  • 2 tablespoons vegetable oil

  • 1 ½ tablespoons Korean chile paste (gochujang)

  • 1 tablespoon sesame oil

  • 1 teaspoon Korean red chile flakes (gochugaru)

  • 3 cloves garlic, minced

  • 1 (1 inch) piece ginger, peeled and minced

  • 1 pound skinless, boneless chicken thighs, pounded if desired


  1. Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate.

  3. Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Regular chili powder can be used instead of gochugaru.

You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.

Nutrition Facts (per serving)

257 Calories
18g Fat
2g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 257
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 19%
Cholesterol 70mg 23%
Sodium 755mg 33%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 20g
Vitamin C 2mg 8%
Calcium 15mg 1%
Iron 1mg 8%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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