Mix a few ingredients, marinate the chicken. Grill. Done. It will go into our rotation, which tells you how much we loved it. Spicy to the right level. Sweet to the right level. Tender and moist.

(from the Bewitching Kitchen)

8 boneless, skinless chicken thighs
3 tablespoons Gochujang sauce
3 tablespoons soy sauce
2 tablespoons honey
2 tsp toasted sesame oil
1/2 tsp salt plus more to taste

Mix all ingredients for the marinade, whisking them well. Add the pieces of chicken and move them around to coat each piece with the marinade. Leave it in the fridge from 2 hours to overnight.

Sprinkle a little more salt on the pieces of meat and grill until done, about 7 minutes per side, depending on how hot your grill gets.


to print the recipe, click here

Comments: Two of my best buddies are Gochujang and Sriracha. I like to drizzle Sriracha over turkey burgers or other things ready to eat, but Gochujang I prefer to cook with. I find it a bit too strong on its own. In this marinade it is the dominant flavor, but unless you really dislike spicy food, it is not overpowering. I was quite amazed by how tasty leftovers turned out even when tortured fora couple of minutes in the microwave. We had them with air-fried zucchini (which I did not do a good job, over-crowded the basket and they turned out mushy), and British-style roasted potatoes (Sally pats herself on the back, they were perfect).

ONE YEAR AGO: Zucchini with Quick-Pickled Vegetables and Peanut Sauce

TWO YEARS AGO: Nha Benta (Brazilian candy)

THREE YEARS AGO: The Best, The Very Best Hummus

FOUR YEARS AGO: Chicken Katsu

FIVE YEARS AGO: Whole-Lemon Marinade: Long Overdue

SIX YEARS AGO: Tomato and Cucumber Salad with Almond Vinaigrette

SEVEN YEARS AGO: Eggplant Tomato Stacks

EIGHT YEARS AGO: The Couscous that Wasn’t

NINE YEARS AGO: Apple-Cinnamon Bread

TEN YEARS AGO: Blueberry Galette

ELEVEN YEARS AGO: In My Kitchen, August 2011

TWELVE YEARS AGO: Journey to a New Home

THIRTEEN YEARS AGO: Friday Night Dinner


  1. Incredibly simple – thank you – most of us are not up to incredibly complicated at the moment ! Korean food came latish into my kitchen and had more than one argument with my favourite Vietnamese and Malaysian and Goan and . . . but I am totally won over and am saying a big thank you for your ingredients and especially the measurements. I like cooking with boneless, skinless thighs, so this will be on the table very soon WITH the zucchini . . .

    Liked by 1 person

  2. Hi Sally, I live with a spice impaired mate, so I always need to be wary of spicy food recipes. I usually just try to dial it back to meet ‘his’ levels, but almost invariably fail because ‘it’s too spicy’ (read the last 3 words in a whiny childlike voice). On a scale of 1-5, where would you rate this recipe in terms of spice? 5 being hottest…

    Liked by 1 person

    • I would give it between 3 and 3.5 – maybe you could go for 1 tablespoon GOchujang and 2 tablespoons ketchup – I have not tried it this way, but I suspect it would work and tame it considerably

      Liked by 1 person

  3. To tame the spicy heat, could you replace some of the gochujang with doenjang? The umami from the doenjang might complement the sweet spiciness of the goenjang nicely. Just wondering.


  4. Pingback: Chicken wings with Gochujang sauce

  5. Pingback: INCREDIBLY SIMPLE: KOREAN CHICKEN THIGHS — Bewitching Kitchen | My Meals are on Wheels

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