There's something magical about juicy chicken sizzling over open flames, especially when it's been soaking in a bold, spicy-sweet Korean marinade. These Grilled Korean Chicken Thighs with Ssamjang Sauce are smoky, savory, and just the right amount of spicy. If you're a fan of gochujang chicken or you've ever fallen in love with a Korean BBQ chicken feast, you're going to crave this dish again and again. This isn't your everyday grilled chicken—it’s a powerhouse of flavor, infused with the heart of Korean home cooking and street food vibes.
Whether you're looking to expand your collection of Asian chicken thigh recipes or simply searching for a standout summer dish, this one hits all the marks. We’re using bone-in, skin-on chicken thighs for maximum flavor and tenderness. Pair them with a bold, funky ssamjang dipping sauce, and you’ve got yourself a Korean-style feast that could rival your favorite grilled Korean chicken wings or even that gochujang recipe chicken from your local spot.
Grilled Korean Chicken Thighs with Ssamjang Sauce
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Korean
Grill (charcoal preferred) Charcoal adds that authentic smoky flavor you associate with Korean BBQ chicken. A gas grill works well too.
Grill tongs For flipping the chicken safely and evenly.
Basting brush Optional, but helpful for reapplying marinade during grilling.
Mixing bowls For marinating the chicken and preparing the ssamjang sauce.
Sharp knife and cutting board For trimming excess fat off the chicken thighs and prepping the marinade ingredients.
Food thermometer To ensure your chicken thighs reach a safe internal temp of 165°F without drying out.
For the Korean Chicken Marinade
- 1/4 cup gochujang Korean chili paste
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon minced garlic or more if you love garlic chicken
- 1 tablespoon freshly grated ginger
- 1 teaspoon Korean chili flakes gochugaru
- 2 tablespoons grated Asian pear for tenderizing and sweetness
- 2 tablespoons finely chopped green onion
For the Chicken
- 2.5 pounds chicken thighs bone-in, skin-on recommended for flavor and juiciness
For the Ssamjang Sauce
- 2 tablespoons doenjang fermented soybean paste
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped scallions
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon toasted sesame seeds
- Water as needed to thin out
Marinate the Chicken
Start by combining all the marinade ingredients in a bowl: gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, honey, garlic, ginger, gochugaru, grated Asian pear, and green onion. Mix until well combined.
Place your chicken thighs in a large resealable bag or bowl and pour the marinade over them. Massage the marinade into the chicken so it’s well coated. Seal and refrigerate for at least 4 hours—overnight is best for maximum flavor. This method is similar to what you’d use in a korean wings recipe or even a korean ribs recipe.
Prepare the Ssamjang Sauce
In a small bowl, mix together doenjang, gochujang, sesame oil, garlic, scallions, rice vinegar, sugar, and sesame seeds. Add a splash of water to thin it out to your desired consistency. Set aside—this will be your dipping sauce and flavor booster.
Preheat the Grill
Light your grill to medium-high heat. If using charcoal, let the coals turn white-hot before placing the chicken on the grill. Brush the grates with a little oil to prevent sticking.
Grill the Chicken
Remove chicken from the marinade, letting excess drip off. Grill thighs skin-side down first to get a crispy finish. Cook for 6-8 minutes on each side, flipping as needed. Baste occasionally with leftover marinade for an extra hit of flavor (but stop basting about 5 minutes before removing the chicken from the grill to avoid cross-contamination).
Cook until the internal temperature reaches 165°F and the juices run clear. The chicken should have a beautiful charred exterior with caramelized bits from the sugar and gochujang.
Rest and Serve
Once grilled to perfection, let the chicken rest for 5 minutes before serving. This locks in the juices and keeps each bite tender and flavorful.
Serve the chicken with the ssamjang sauce on the side for dipping, wrapping, or drizzling. You can even serve it lettuce-wrap style with rice and sliced garlic or scallions.
Perfect Pairings
This dish is built for sharing and pairs beautifully with a range of sides and drinks that complement its bold, spicy-sweet flavor.
Sides
- Steamed short grain rice: A must-have to soak up the juices and ssamjang.
- Kimchi: Fermented vegetables bring acidity and crunch to balance the richness of the chicken.
- Grilled scallions or shishito peppers: Simple and lightly charred, they echo the smoky grill flavors.
- Korean potato salad: Creamy, slightly sweet, and perfect for cutting through the spice.
Drinks
- Soju or makgeolli: Korean classics that cleanse the palate and pair wonderfully with spicy grilled meat.
- Iced barley tea: A non-alcoholic option that cools the heat and refreshes.
- Crisp lager or pale ale: For beer lovers, go for something cold and carbonated to balance the marinade’s depth.
FAQs
1. Can I use boneless skinless chicken thighs?
Yes, but they will cook faster and may not be as juicy as bone-in, skin-on thighs. The skin helps render fat and crisp up, giving more flavor. However, boneless is great for faster cooking or lettuce wraps.
2. Is gochujang the same as doenjang?
No, gochujang is a spicy-sweet chili paste, while doenjang is a fermented soybean paste with a saltier, umami flavor. Both are essential to Korean cooking but serve different purposes. Gochujang is key for the marinade in this gochujang recipe chicken, while doenjang stars in the ssamjang sauce.
3. Can I bake this instead of grilling?
Absolutely. Bake at 425°F for 25–30 minutes, then broil for the last 3–5 minutes to get some char. It won’t have the same smoky BBQ flavor, but the marinade still shines.
4. What makes this different from a Korean fried chicken recipe?
Korean fried chicken is battered and deep-fried, often coated in a sticky glaze. This grilled recipe focuses on marinated, grilled flavor with no batter, leaning more toward traditional korean bbq chicken techniques.
5. Can I use this marinade on other meats?
Yes! It’s fantastic on pork belly, beef short ribs (think Korean ribs recipe), or even shrimp. It’s also a great go-to for other chicken thigh recipes, and you can easily adapt it for Thai chicken thighs or even Chinese chicken thigh recipes.
