Best Grilled Chicken Thighs with Gochujang
Steve Dunn published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
Flavorful, meaty, inexpensive bone-in chicken thighs cooked using an indirect heat method to ensure juicy meat and perfectly rendered, crispy skin with a bold Korean chili paste glaze.
- Time
- 1 hour 45 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 15 g
- 6 g
- 8 g
- 9 g
- 1.36 kg
Weights are estimates. Together, the ingredients weigh about 1.45 kg before cooking, which is about 290 g per serving.
Steps
Combine 3 tablespoons gochujang, 1 tablespoon soy sauce, 2 minced garlic cloves, 2 teaspoons sugar, and 1 teaspoon Kosher salt in a bowl and mix until a smooth paste forms.
Place chicken thighs, skin side up, on a large plate. Sprinkle the skin side evenly with 1/2 teaspoon Kosher salt.
Spread one-third of the gochujang paste evenly over the skin side of the chicken. Flip the chicken over and spread the remaining two-thirds of the paste evenly over the flesh side.
Refrigerate the chicken while preparing the grill (up to 2 hours).
FOR A CHARCOAL GRILL: Open the bottom vent halfway. Light a large chimney starter mounded with charcoal briquettes (about 7 quarts). When top coals are partially covered with ash, pour them evenly over only half of the grill to create a two-zone fire. Set the cooking grate in place, cover, and open the lid vent halfway. Heat the grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave the primary burner on high and turn off the other burner(s). Adjust the primary burner (or primary and second burner on a 3-burner grill) as needed to maintain a grill temperature around 350°F (180 °C) (175°C (350 °F)).
Clean and oil the cooking grate. Place the chicken, skin side down, on the cooler side of the grill (indirect heat).
Cover and cook for 20 minutes. Rearrange the chicken, keeping the skin side down, so that pieces that were closest to the edge are now closer to the heat source and vice versa.
Cover and continue to cook until the chicken registers between 185°F (85 °C) and 190°F (88 °C) (85°C (185 °F) to 88°C (190 °F)) on an instant-read thermometer, about 15 to 20 minutes longer.
Move all chicken, skin side down, to the hotter side of the grill (direct heat) and cook until the skin is nicely charred and crisp, about 5 minutes.
Flip the chicken and cook until the flesh side is lightly browned, 1 to 2 minutes.
Transfer the chicken to a platter, tent loosely with aluminum foil, and let rest for 10 minutes before serving.
Notes
Gochujang is a Korean fermented red chile paste available in Korean markets or the international aisle of most supermarkets. Cooking the thighs to a higher internal temperature (185-190°F) allows the collagen to break down into gelatin, resulting in a silkier texture. The chicken can be marinated in the refrigerator for up to 2 hours before grilling.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 374
- Protein
- 28 g
- Carbs
- 7 g
- Fat
- 26 g
- Fiber
- 1 g
Where the calories come from
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