The marinade for these grilled Korean chicken thighs is a reliable favorite I keep coming back to. Use your grill or heat a Blackstone griddle—the result is the same: juicy, flavorful chicken with a beautiful char.
Gochujang chili paste adds a deep, smoky heat, lime juice brings bright acidity, and garlic and ginger round out the savory profile. You can usually find gochujang in the Asian aisle of most grocery stores.
How to make grilled Korean chicken thighs
Place about 3 pounds of boneless, skinless chicken thighs in a gallon-sized plastic bag or a covered bowl.
In a bowl, whisk together 3 tablespoons gochujang chili paste, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon garlic paste or minced garlic, and 1 tablespoon ginger paste or minced ginger until smooth.
Spoon a few tablespoons of that marinade into a separate bowl and stir into 2/3 cup mayonnaise to make a gochujang mayo dipping sauce. Set it aside in the fridge.
Pour the remaining marinade over the chicken in the bag, squeeze out excess air, and massage the bag so the thighs are evenly coated. Marinate in the refrigerator for several hours or overnight for best flavor.
When ready to cook, preheat your grill or Blackstone griddle to medium heat. If using the griddle, lightly oil the surface to prevent sticking.
Place the marinated chicken on the hot grate using tongs. Cook about 5 to 6 minutes per side, aiming for a nice char. Because of the honey in the marinade, the chicken can stick—use tongs or a spatula to flip carefully.
Use an instant-read thermometer to confirm the internal temperature has reached at least 165°F (74°C) before removing the chicken from the heat.
Serve with gochujang mayo and cilantro
Let the chicken rest for a few minutes after grilling, then garnish with chopped cilantro if you like. Serve with the chilled gochujang mayo for dipping—the creamy sauce complements the sweet-spicy, charred chicken perfectly.
If you like grilled Korean chicken thighs, you might also like these recipes
Grilled Char Siu Chicken
Blackstone Thai Basil Chicken
Grilled Cilantro Lime Shrimp Skewers
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Grilled Korean Chicken Thighs
Cheri Renee
Equipment
- Grill
- Blackstone Griddle (optional)
Ingredients
- 3 tablespoons gochujang chili paste
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 2/3 cup mayonnaise
- 3 pounds boneless, skinless chicken thighs
- Optional: cilantro for garnish
Instructions
- Whisk together gochujang, soy sauce, honey, lime juice, garlic, and ginger in a bowl.
- Stir a few tablespoons of the marinade into mayonnaise to make a dipping sauce and refrigerate.
- Place chicken in a gallon-sized plastic bag and pour in the remaining marinade. Massage to coat and refrigerate for several hours or overnight.
- Preheat grill or Blackstone griddle to medium with a little oil. Cook chicken 5–6 minutes per side or until internal temperature reaches 165°F (74°C).
- Garnish with cilantro if desired and serve with the gochujang mayo.
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