Korean Grilled Chicken Thighs Recipe Is Moist & Juicy (3 Ingredients) by Donna John

If you haven't cooked with gochujang, it's an ingredient I encourage you to check out. Gochujang is a fermented red chili paste that's popular in Korean cooking. The sauce is sweet, savory and with a kick of spice. In this chicken recipe, gochujang is used as part of a simple two-ingredient marinade, which helps make the chicken moist, juicy and packed with flavor.

To make this quick grilled chicken thighs recipe you will need boneless and skinless chicken thighs, buttermilk and gochujang. The chicken hangs out in the buttermilk and gochujang until you are ready to throw it on a hot grill. The chicken cooks quickly, so it's an easy dinner even during the week.

Serve this Korean-inspired grilled chicken with your favorite side dishes. I served mine with broccoli and a salad. If you want to keep it more Asian, serve the moist chicken with fried rice or another Korean side dish.

Cuisine: Korean / American
Prep Time: 5 minutes plus time to marinate
Cook Time: 10 minutes 
Total Time: 15 minutes plus time to marinate
Servings: 4

• 1 - 1 1/2 pounds boneless, skinless chicken thighs
• 1/2 cup buttermilk
• 1/4 cup gochujang

Recipe Notes

• You can adjust the amount of marinade by the amount of chicken you use.

• Add more gochujang for spicier chicken.

• Don't have buttermilk? Here's how to make homemade buttermilk with two ingredients. 

• Make sure to cook the chicken a bit after basting because the raw chicken sat in the marinade.

• Chicken is cooked at 165 degrees F internal temperature. 

Here's how to make it: 

1. Put the buttermilk and gochujang into a food storage bag or shallow dish. Add the chicken and squish around to make sure they are covered in the marinade. Season with salt and black pepper, if desired. Refrigerate for 30 minutes or up to 8 hours.
   
2. Heat the grill to medium-high. Pull the chicken from the marinade with tongs and place on the hot grill.
   
3. Cook, flipping often and basting with remaining marinade, until chicken is cooked through and slightly charred, about 8 to 10 minutes, depending on thickness and size of thighs.
   
   
4. Serve the chicken with your desired side dishes.
   
   
   

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