Go Back
Grilled Korean chicken thighs served with ssamjang sauce garnished with green onions

Grilled Korean Chicken Thighs with Ssamjang Sauce

A delightful dish capturing the savory and smoky flavors of Korean cuisine with juicy chicken thighs and a tangy ssamjang sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • ¼ cup gochujang (Korean chili paste)
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon minced garlic or more if you love garlic
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Korean chili flakes (gochugaru)
  • 2 tablespoons grated Asian pear for tenderizing and sweetness
  • 2 tablespoons finely chopped green onion
  • 2.5 pounds chicken thighs bone-in, skin-on recommended for flavor and juiciness
For the Ssamjang Sauce
  • 2 tablespoons doenjang (fermented soybean paste)
  • 1 tablespoon gochujang
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped scallions
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar
  • as needed Water to thin out
  • 1 tablespoon toasted sesame seeds

Method
 

Marinate the Chicken
  1. Mix the marinade ingredients in a bowl: gochujang, soy sauce, toasted sesame oil, rice vinegar, brown sugar, honey, minced garlic, grated ginger, Korean chili flakes, and grated Asian pear. Place chicken thighs in a resealable bag and pour the marinade over them. Seal and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour or overnight.
Prepare the Ssamjang Sauce
  1. In a separate bowl, combine doenjang, gochujang, sesame oil, minced garlic, scallions, rice vinegar, and sugar. Mix until smooth, adding water gradually to reach the desired consistency.
Preheat the Grill
  1. Preheat your grill or grill pan over medium-high heat, ensuring the grill grates are clean and lightly oiled.
Grill the Chicken
  1. Remove chicken thighs from the marinade, allowing excess to drip off. Place skin-side down on the grill. Grill for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C) and skin is crispy.
Rest and Serve
  1. Let the chicken rest for a few minutes, then serve drizzled with ssamjang sauce and garnished with sesame seeds and green onions. Pairs well with steamed rice or grilled vegetables.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap cooked chicken tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and reheat.