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Best Grilled Chicken Thighs with Gochujang for Two

Published July 2018

Why This Recipe Works

We found that the best way to grill chicken thighs was also the easiest. Cooking the chicken over indirect heat until it registered 185 to 190 degrees, which took about an hour, allowed collagen in the meat to break down into gelatin, which lubricated the meat so that it tasted moist and silky. And grilling the thighs skin sides down enabled fat under the skin's surface to thoroughly render, turning it paper-thin, and collagen in the skin to break down and soften—both of which allowed the skin to get nicely crisp once we seared it over direct heat for the last few minutes of cooking. We coated the thighs with a bold-flavored paste, applying most of it to the flesh side so as not to introduce too much extra moisture to the skin that would interfere with crisping. Briefly searing the flesh side before serving took the raw edge off the paste on that side.

Ingredients

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2 tablespoons gochujang
1 ½ teaspoons soy sauce
1 garlic clove, minced
1 teaspoon sugar
Kosher salt
4 (5- to 7-ounce) bone-in chicken thighs, trimmed

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Instructions

Serves 2

In step 2, the chicken can be refrigerated for up to 2 hours before grilling. Gochujang, or Korean red chili paste, can be found in Asian markets or in the Asian section of large supermarkets.

1. Combine gochujang, soy sauce, garlic, sugar, and ½ teaspoon salt in bowl.

2. Place chicken, skin side up, on large plate. Sprinkle skin side with ¼ teaspoon salt and spread evenly with one-third of gochujang paste. Flip chicken and spread remaining two-thirds of gochujang paste evenly over flesh side. Refrigerate while preparing grill.

3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner [or, if using 3-burner grill, primary burner and second burner] as needed to maintain grill temperature around 350 degrees.)

4. Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook for 20 minutes. Rearrange chicken, keeping skin side down, so that pieces that were closest to edge are now closer to heat source and vice versa. Cover and continue to cook until chicken registers 185 to 190 degrees, 15 to 20 minutes longer.

5. Move all chicken, skin side down, to hotter side of grill and cook until skin is nicely charred, about 5 minutes. Flip chicken and cook until flesh side is lightly browned, 1 to 2 minutes. Transfer to platter, tent with aluminum foil, and let rest for 10 minutes. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.