Skillet Gochujang Chicken Thighs Slice of Jess

Seared in a skillet or outside on the grill, these Gochujang Chicken Thighs are deliciously perfect for summer. Serve over crispy rice, with kimchi cucumbers, and lots of fresh herbs.

I absolutely love trying other culture’s foods, and often I’ll do a fusion mix with what I already have on hand. We recently visited an ethnic food store (I am a big fan of exploring new grocery stores!) and I grabbed some Gochujang to put in our cart. When you whisk it together with vinegar, a little brown sugar, and a few seasonings… magical things happen! If you want to explore other creations I’ve whipped up, make sure to check out my Chili Garlic Spicy Pasta, these super fun Korean Bird Dogs, and this Ramen Noodle Salad with Chicken and Mandarin Oranges.

WATCH ME MAKE THESE ON THE GRAM!

INGREDIENTS FOR GOCHUJANG CHICKEN:

Savory, a little spicy, crispy on the outside and juicy in the center. Trust me, you’re tastebuds are in for a treat.

Gochujang
Brown Sugar
Garlic Cloves
Liquid Aminos
Toasted Sesame Oil
Rice Vinegar
Onion Powder
Paprika
Salt
Chicken Thighs

I’d suggest marinating the chicken for at least 30 minutes before cooking. When I have time, I like to marinate overnight.

REASONS YOU’LL HEART THIS CHICKEN:

It’s incredibly easy to make. Simply marinate the chicken and then sear them in the skillet! They become browned and crispy… so good! Like I mentioned before, you can also toss them on the grill. Both cooking methods work out great!
The chicken is rich and flavorful. Always allow the chicken to rest for a few minutes before slicing. By doing this, you’ll end up with the juiciest chicken on the planet!
This is a friendly recipe, as it pairs with so many things! I served mine over crispy sushi rice and ate each bite with cucumber kimchi (which I highly recommend!). You could also have this alongside Lemon Butter Garlic Noodles for dinner with crusty bread, Apple Spiked Coleslaw during a family cookout, or served on top of my Vietnamese Cold Noodle Salad for a refreshing lunch.
We love this recipe for meal prep. Honestly, it tastes phenomenal hot or cold. I actually brought this platter to my friend’s clothing shop after photographing and we all dove right in. It was such a fantastic lunch. Leftovers were kept in the fridge and they enjoy them the next day inside wraps. Easy-Peasy!
TO MAKE THE SUSHI RICE:

You’ll need the following ingredients:
- 1-3/4 cups Water
- ¼ cup Rice Vinegar
- 2 cup Short Grain Rice
- 1 tsp. Kosher Salt
- 2 tsp. Granulated Sugar
1. Rinse the rice in cold water in a large fine mesh strainer for 1 – 2 minutes. Or until the water runs clear. Drain well.
2. Bring water and rice vinegar to a boil in a large stockpot. Carefully add the rinsed rice, sugar and salt and cook according to the packaged directions. About 20 minutes, or until the liquid is absorbed.
3. Enjoy immediately (softer rice) or transfer to a skillet and “toast” over medium-high heat until brown bits form (crispy rice).

MORE CHICKEN RECIPES FOR YOUR COOKIN’ ROLODEX:

Korean Ground Chicken Nachos

Shredded Buffalo Chicken Sweet Potatoes

The Best French Onion Chicken Salad

Hot Chicken Dip Wonton Tacos

Scratch Made Air Fryer Chicken Nuggets

Creamy Mushroom Ramen with Brown Butter Chicken

Cobb Salad Grilled Chicken Sandwiches

Buffalo Chicken Meatballs

Jalapeño Poppers Stuffed with Cheesy Chicken

The Juiciest Air Fryer Fried Chicken Bites

Crispy Air Fryer Katsu Chicken

Air Fryer Crack Chicken Egg Rolls

Super Crispy Lemon Pepper Chicken Cutlets

Chicken Meatball Asian Lettuce Wraps

Chicken Coconut Curry Ramen

Bite-Sized Korean Beef Cream Cheese Wontons

VIEW ALL RECIPES BY CLICKING HERE!

Skillet Gochujang Chicken Thighs

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Seared in a skillet or outside on the grill, these Gochujang Chicken Thighs are deliciously perfect for summer. Serve over rice and veggies!

Serves: 8

Ingredients

FOR THE CHICKEN MARINADE:

3 tbsp. Gochujang
3 tbsp. Brown Sugar
2 Garlic Cloves, minced
2 tbsp. Liquid Aminos
1 tbsp. Toasted Sesame Oil
1 tsp. Rice Vinegar
1 tsp. Onion Powder
1 tsp. Paprika
¼ tsp. Salt
2 lb. Springer Mountain Farms Chicken Thighs
1 - 2 tbsp. Butter

FOR GARNISH:

1 tbsp. Chopped Fresh Cilantro + Stems if desired
1 tsp. White Sesame Seeds
Fresh Jalapeño Slices, optional

Instructions

Combine all the ingredients for the chicken marinade in a large Ziplog bag. Massage to combine and allow to marinate in the refrigerator for at least 30 minutes. This can also be marinated overnight.
Heat a cast iron skillet over medium-high heat. Remove the chicken thighs from the marinade, and shake off any excess sauce. Allow the butter to melt in the skillet and then add the chicken.
Cook the chicken for 10 - 15 minutes, making sure to flip halfway through. Be sure to check that the internal temperature is 165F before removing from heat.
Set the chicken on a cutting board or plate to rest for at least 5 minutes. Afterwards, slice and enjoy immediately.

NOTES ON THIS RECIPE:

You can make this with chicken breasts if you prefer, but I think the flavor of thighs are best with this recipe.
The chicken crisps up and browns in a skillet because of the addition of brown sugar in the marinade. If you prefer to grill it outside instead, either option works.
To make the cucumber kimchi: Simply mix together 1 thinly sliced English cucumber, 1 tbsp. kosher salt, 1 tbsp. Gochugaru, 1/2 tsp. Sugar, and 2 tbsp. chopped scallions.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!