Grilled Gochujang Chicken Recipe

Be sure to try this delicious and delicious Gochujang Chicken at home! Korean chicken thighs marinated in spicy gochujang sauce and chargrilled on the barbecue.

When the chicken is properly charred and infused with spicy and salty flavor, Gochujang Chicken will become your new favorite barbecue recipe!

What is Gochujang Chicken?

Gochujang chicken is marinated in a special spicy sauce, which mainly consists of gochujang (Korean chili paste), gochugaru (Korean chili flakes), and sprite (lemon-lime soda) with other ingredients.

The chicken is marinated overnight, and then grilled on the barbecue. It is served with some side dishes, such as sweet potatoes and Korean rice cakes. Although these are optional, gochujang chicken is cooked and served in a similar manner in a Korean restaurant called “Sutbul Dakgalbi”. Sutebul dakgalbi means chargrilled spicy barbecue chicken and I have adapted it from there in this recipe.

However, when you dine at a barbecue restaurant, the chicken is pre-cut into small pieces so that you can eat it as soon as it is cooked on a grill placed in the middle of the table.

As I mentioned briefly earlier, this recipe is a take on my Dakgalbi recipe. One of the main differences between the two is that today’s recipe is grilled, whereas dakgalbi is made by shallow frying. Additionally, the ingredients in this recipe have also been simplified to make it more suitable for the barbeque grill.

For tender chicken in barbecue flavor, it needs to be prepared on a barbecue grill. Cooking on a charcoal grill will give you a delicious outcome. But if you want something easy to cook quickly every day, you can cook on the stovetop.

The difference in texture and flavor of the chicken will, of course, come into play. I am quite sure, though, that chicken prepared on a barbecue grill would really taste good! So, if given a chance to do some barbecuing, never forget to fire up a grill. But if not, stove preparation is always a good alternative.

Ingredients for Gochujang Chicken

Main

• 450g / 1 pound boneless chicken thigh fillets 
• 100g / 3.5 ounces sweet potato, peeled and thinly sliced (0.5 cm – 1 cm /0.2 – 0.4 inch thickness) (optional)
• 100g / 3.5 ounces Korean rice cakes, separated (optional)
• some cooking oil

Gochujang Chicken Marinade

• 3 Tbsp gochujang (Korean chili paste)
• 1/2 Tbsp gochugaru (Korean chili flakes)
• 1 Tbsp rice wine (mirin)
• 1 Tbsp brown sugar
• 1 Tbsp onion powder
• 1/4 cup Sprite
• 2 tsp soy sauce
• 2 tsp minced garlic
• 2 tsp minced ginger
• A few sprinkles ground black pepper

Instructions

• Prepare the chicken according to the type of grill you prefer and your preference. (For me, since I want to bake the chicken in pieces, I just take the lines out of the bag and put them in a large container.)
• Marinade ingredients: Mix together in a bowl, stirring well. Pour this sauce over the chicken and make sure the chicken is completely covered in the sauce. Then cover and refrigerate for at least 4 hours or overnight to deepen the flavour.

• Oil the grill plate and preheat the barbecue according to your grill’s instructions. Place the chicken on the grill and cook covered for 5-7 minutes on each side, or until the chicken is cooked through.
• If you are planning to bake rice cakes and sweet potatoes together, be sure to drizzle some cooking oil before placing them on the grill. and Serve immediately.

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