30-Min Gochujang Honey Grilled Chicken

How to Make 30-Min Gochujang Honey Grilled Chicken

1. 1

   Step 1: Make the gochujang‑honey glaze

   Whisk together the gochujang, 1 tbsp rice vinegar, honey, soy sauce (or tamari for GF), minced garlic, and sesame oil in a bowl until smooth and glossy. Taste and adjust balance — add a splash more soy/tamari for salt, or a little extra honey if you want it sweeter. Spoon half the glaze into a small bowl and set aside to use for basting; the remaining glaze will marinade the chicken.

   For this step

   • 1/3 cupGochujang (regular; use gluten‑free gochujang for GF)
   • 3 tbspHoney
   • 3 tbspSoy sauce (or tamari for gluten‑free)
   • 3 clovesGarlic, minced (about 3 medium cloves)
   • 1 tbspSesame oil
   
2. 2

   Step 2: Quick‑marinate the chicken

   Toss the chicken thighs in the reserved half of the glaze until well coated, then set on a plate and let sit at room temperature for 8–12 minutes while you prep the pickles and heat the grill. This short marinade lets the paste adhere and begin flavoring the meat without needing hours.

   For this step

   • 1 1/2 lbBoneless, skinless chicken thighs
   
3. 3

   Step 3: Quick‑pickle the cucumbers

   Thinly slice the cucumber and place in a bowl with the remaining 1 tbsp rice vinegar and a generous pinch of salt; toss and let sit for at least 8–10 minutes so the cucumbers soften and pick up tang. Drain excess liquid before serving — these bright pickles add a fresh counterpoint to the sticky chicken.

   For this step

   • 1 mediumCucumber (Persian or English), thinly sliced
   
4. 4

   Step 4: Preheat and oil the grill

   Heat a gas or charcoal grill to medium‑high (about 400–450°F / 200–230°C). Brush the grates with the neutral oil (use tongs and an oiled paper towel) to prevent sticking. When hot, transfer the marinated thighs to the grill, skin‑side down if there was skin, or just flat if not.

   For this step

   • 1 tbspNeutral oil for grilling (vegetable or canola)
5. 5

   Step 5: Grill, baste and rest

   Grill the thighs 3–5 minutes per side until deeply charred in spots and cooked through (internal temperature 165°F / 74°C). In the last 1–2 minutes of cooking, brush the reserved glaze over each side once or twice so it caramelizes into a sticky finish. Remove to a cutting board and let rest 5 minutes before slicing.
   
6. 6

   Step 6: Slice, garnish and serve

   Slice the thighs against the grain and arrange over steamed rice or set out lettuce leaves for DIY wraps. Top with the quick‑pickled cucumbers and sliced scallions; pass extra glaze if you like it saucy. For a gluten‑free meal, use tamari and certified gluten‑free gochujang. Store leftovers covered in the fridge up to 3 days.

   For this step

   • 2 stalksScallions, thinly sliced (for garnish)
   

1. Whisk together the gochujang, 1 tbsp rice vinegar, honey, soy sauce (or tamari for GF), minced garlic, and sesame oil in a bowl until smooth and glossy. Taste and adjust balance — add a splash more soy/tamari for salt, or a little extra honey if you want it sweeter. Spoon half the glaze into a small bowl and set aside to use for basting; the remaining glaze will marinade the chicken.
2. Toss the chicken thighs in the reserved half of the glaze until well coated, then set on a plate and let sit at room temperature for 8–12 minutes while you prep the pickles and heat the grill. This short marinade lets the paste adhere and begin flavoring the meat without needing hours.
3. Thinly slice the cucumber and place in a bowl with the remaining 1 tbsp rice vinegar and a generous pinch of salt; toss and let sit for at least 8–10 minutes so the cucumbers soften and pick up tang. Drain excess liquid before serving — these bright pickles add a fresh counterpoint to the sticky chicken.
4. Heat a gas or charcoal grill to medium‑high (about 400–450°F / 200–230°C). Brush the grates with the neutral oil (use tongs and an oiled paper towel) to prevent sticking. When hot, transfer the marinated thighs to the grill, skin‑side down if there was skin, or just flat if not.
5. Grill the thighs 3–5 minutes per side until deeply charred in spots and cooked through (internal temperature 165°F / 74°C). In the last 1–2 minutes of cooking, brush the reserved glaze over each side once or twice so it caramelizes into a sticky finish. Remove to a cutting board and let rest 5 minutes before slicing.
6. Slice the thighs against the grain and arrange over steamed rice or set out lettuce leaves for DIY wraps. Top with the quick‑pickled cucumbers and sliced scallions; pass extra glaze if you like it saucy. For a gluten‑free meal, use tamari and certified gluten‑free gochujang. Store leftovers covered in the fridge up to 3 days.