Why You Will Love This Gochujang Chicken
- Bold, layered flavours: spicy grilled gochujang chicken is brightened by a tangy scallion and cilantro chimichurri. The contrast of heat, acidity and herbaceousness keeps every bite exciting.
- A memorable main: this is a show-stopping chicken dish that’s perfect for entertaining—people always ask for seconds.
- Make-ahead friendly: marinate the chicken a day ahead for deeper flavour, or prepare both components up to two days in advance to save time on busy evenings or when bringing a dish to a gathering.
What Is In The Marinade?
The marinade is simple but flavorful, combining aromatics, umami and a touch of sweetness. It only requires a few pantry staples and blends together quickly.
- Garlic cloves: use fresh whole cloves, not jarred minced garlic.
- Fresh ginger: freshly grated for brightness—avoid ground ginger for best results.
- Coconut aminos, soy sauce or tamari: provide salty umami depth.
- Gochujang: the star ingredient—Korean red chili paste adds sweet heat and umami.
- Sesame oil: for toasty, nutty aroma.
- Honey or maple syrup: balances the heat with a touch of sweetness; brown sugar can be substituted if needed.
Is This Gochujang Chicken Spicy?
Yes—this dish carries a noticeable kick from the gochujang and the jalapeño in the chimichurri. If you prefer milder heat, halve the gochujang and remove the jalapeño seeds. With those adjustments the heat level drops significantly, making the dish approachable for more sensitive palates.
What’s In The Scallion & Cilantro Chimichurri?
This chimichurri is an Asian-inspired take on the classic Argentine sauce. Finely chopped scallions and cilantro form the herb base, combined with a chopped jalapeño for texture and a controlled amount of heat. Apple cider vinegar and olive oil bring acidity and body, while sesame oil and sesame seeds add toasty depth. If you want it completely mild, swap half the jalapeño for chopped green bell pepper. The balance of herb, acid and oil makes the sauce a bright counterpoint to the rich, spicy chicken.
How Far In Advance Can I Make The Scallion & Cilantro Chimichurri?
The chimichurri improves with time as the flavors meld. Make it at least one hour before serving and up to two days in advance. Store it in the refrigerator and bring it to room temperature before serving for best flavour and texture, though it’s also fine served straight from the fridge.
Marinating time
Marinate the chicken for at least one hour and up to 24 hours for best flavor. I often marinate overnight and cook the next day. Avoid marinating beyond 36 hours, as the acids can begin to break down the meat and create a soft or mushy texture.
Can I Use Chicken Breasts Instead?
Chicken thighs are recommended because they stay juicy and develop great flavor on the grill, and they’re forgiving if slightly overcooked. If you prefer chicken breasts, slice them in half lengthwise so they’re thinner and more likely to cook evenly without drying out. Adjust grilling time accordingly and check for an internal temperature of 165°F (74°C).
What To Serve With This Gochujang Chicken?
Serve the chicken with simple sides that complement its bold flavors. Good options include a crisp green salad, roasted vegetables like broccoli, or steamed rice—white, brown or cauliflower rice all work. For a bowl-style meal, layer rice with sliced cucumber, kimchi, roasted broccoli and spoon the scallion & cilantro chimichurri over the top for a balanced, satisfying plate.
Common Questions
Yes. Marinate the chicken in the fridge up to a day ahead and grill before serving, or grill the chicken a day early and gently reheat it in the oven. The chimichurri can be prepared one to two days ahead and kept refrigerated.
Leftovers keep well in an airtight container in the fridge for up to four days. Reheat and serve on rice, or chop and toss cold into a salad. The chimichurri will also last up to four days refrigerated.
Gochujang is a traditional Korean red chili paste made from fermented soybeans, glutinous rice, red chili powder and salt. It provides sweet heat, deep umami and a thick texture that carries well in marinades and sauces.
Yes. Arrange marinated thighs on a foil-lined baking sheet so they don’t touch and bake at 400°F (200°C) for about 25 minutes, or until the internal temperature reaches 165°F (74°C). A cast-iron grill pan in the oven can help create darker sear marks.
The original recipe is not Whole30 because gochujang contains fermented soy. With substitutions—replace the sweetener with a softened medjool date and substitute the gochujang with a mix of tomato paste and gochugaru powder—you can create a compliant version, though the flavor will differ from the original.
Here are a few more grilled chicken recipes you might enjoy…
- Jerk Chicken & Peach Skewers
- Za’atar Chicken with Tahini Lemon Sauce
- Asian Chicken Skewers
- Pesto Chicken & Tomato Skewers
- Grilled Chicken with an Easy Spiced Marinade
- Chicken Souvlaki
If you make this recipe, leave a comment below or share a photo on Instagram tagging @everylastbite_ — I love seeing your photos!
Korean Gochujang Chicken with Scallion & Cilantro Chimichurri Recipe
Ingredients
Serves 6
Chicken
- 3 cloves garlic, fresh
- 1 inch fresh ginger
- 1/3 cup coconut aminos (or soy sauce or tamari)
- 1/4 cup gochujang
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 lbs boneless skinless chicken thighs
Scallion & Cilantro Chimichurri
- 3/4 cup finely chopped cilantro
- 2/3 cup finely chopped scallions (green onions)
- 1 jalapeño pepper, finely chopped (seeds removed to reduce heat if desired)
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 3 tbsp sesame oil
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
Instructions
- Make the marinade: In a blender or food processor combine garlic, ginger, coconut aminos (or soy/tamari), gochujang, sesame oil and honey. Blend until smooth. Place the chicken thighs in a bowl or a resealable bag and pour the marinade over them, ensuring each piece is well coated. Refrigerate to marinate for a minimum of 1 hour, up to overnight.
- Prepare the chimichurri: Finely chop the cilantro and scallions and combine with the chopped jalapeño (if using), apple cider vinegar, extra-virgin olive oil, sesame oil and sesame seeds. Stir well and refrigerate until ready to serve. Bring to room temperature before serving if possible.
Grill Instructions
- Preheat a grill or grill pan to medium-high heat and lightly oil the grate. Place the marinated chicken on the grill and cook for about 6 minutes on the first side, basting with any leftover marinade as it cooks. Flip and grill for an additional 6 minutes on the other side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
Oven Instructions
- Line a baking sheet with aluminum foil. Lay the marinated chicken thighs out so they are not touching and bake at 400°F (200°C) for approximately 25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes before slicing.
Nutrition
Carbohydrates: 10 g |
Protein: 30 g |
Fat: 22 g |
Saturated Fat: 4 g |
Cholesterol: 144 mg |
Sodium: 440 mg |
Fiber: 0.5 g |
Sugar: 4 g
Nutrition information is an approximation.
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