Korean Spicy Chicken Recipe

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This Korean Chicken recipe is out of this world – and way easier, less messy and healthier than Korean Fried Chicken – but with ALL the flavor.  The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. 

Servings : 6-8


2- 2 1/2 pounds boneless skinless chicken thighs trimmed pounded to an even thickness

Marinade and Glaze
1/2 cup low sodium soy sauce
3-4 tablespoons Gochujang see notes
1/4 cup honey
2 tablespoons brown sugar
2 tablespoon sesame oil
1 1/2 tablespoons rice wine may substitute dry sherry
1 tablespoon freshly grated ginger
4 garlic cloves minced

Garnish (optional)
toasted sesame seeds
green onions


  1. Whisk together the marinade ingredients in a large bowl or freezer bag. Remove 1/2 cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
  2. When ready to cook, let chicken sit at room temperature for 15-30 minutes.


  1. Generously grease and preheat the grill to medium heat, 375-450°F.
  2. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  3. Let chicken rest 5 minutes before slicing.
  4. Visit Korean Spicy Chicken Recipe @ carlsbadcravings.com for full instructions.

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