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Grilled Korean Chicken Thighs with Ssamjang sauce

Grilled Korean Chicken Thighs with Ssamjang Sauce

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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).
  2. 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

  1. 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.
  2. 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.