Go Back
–+ servings
Grilled Korean Chicken Thighs with Ssamjang Sauce

Grilled Korean Chicken Thighs with Ssamjang Sauce Magic

Enjoy Grilled Korean Chicken Thighs with Ssamjang Sauce, a gluten-free dish bursting with flavor, perfect for summer barbecues.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Gochujang can substitute with sriracha for milder heat.
  • 1/4 cup Soy Sauce use tamari for gluten-free option.
  • 2 tablespoons Toasted Sesame Oil can be replaced with canola oil.
  • 2 tablespoons Rice Vinegar white or apple cider vinegar can be used.
  • 2 tablespoons Brown Sugar coconut sugar can be used as an alternative.
  • 1 tablespoon Honey maple syrup is a suitable substitute.
  • 3 cloves Minced Garlic garlic powder can be used if fresh is not available.
  • 1 tablespoon Freshly Grated Ginger ground ginger can work in lesser amounts.
  • 1 tablespoon Korean Chili Flakes (Gochugaru) replace with paprika for milder heat.
  • 1 medium Grated Asian Pear can substitute with regular pear or apple.
  • 2 tablespoons Finely Chopped Green Onion chives or leeks can be used.
  • 4 pieces Chicken Thighs (Bone-in, Skin-on) boneless thighs can be used.
For the Ssamjang Sauce
  • 1 tablespoon Doenjang miso paste can substitute.
  • 2 tablespoons Sesame Seeds optional garnish.

Equipment

  • Grill
  • mixing bowl
  • Whisk
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, honey, minced garlic, freshly grated ginger, gochugaru, grated Asian pear, and finely chopped green onion. Whisk until smooth. Add chicken thighs and refrigerate for at least 4 hours or overnight.
  2. Prepare the dipping sauce by whisking together doenjang, gochujang, sesame oil, minced garlic, chopped scallions, rice vinegar, and sugar. Adjust consistency with water as needed.
  3. Preheat the grill to medium-high heat, around 375°F (190°C). Brush the grill grates lightly with oil.
  4. Place the marinated chicken thighs skin-side down on the grill and cook for 6-8 minutes, then flip and cook for another 6-8 minutes, basting with leftover marinade.
  5. Once cooked, let the chicken rest for about 5 minutes before serving with the ssamjang sauce on the side.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

Marinate chicken for at least 4 hours or overnight for deeper flavors. Use a food thermometer for proper cooking.

Tried this recipe?

Let us know how it was!