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These Sweet and Spicy Baked Korean Chicken Thighs use gochujang chili paste for a spicy kick. Make this easy baked chicken thigh recipe for dinner tonight!
Korean chicken thighs on a white plate with rice and cucumbers

pin image for Korean Chicken Thighs

I have been on a Korean inspired recipe kick lately.  I started with my Korean Ground Beef Bowls and then followed with my Korean Meatballs.  Both of those recipes have been popular with you lovely readers, so I wanted to give you a Korean inspired recipe using chicken thighs.  Introducing: Baked Korean Chicken Thighs!
Chicken in gochujang marinade

Chicken thighs are a weekly dinner staple around our house, so I am always looking for new and interesting ways to cook chicken thighs.  Here we make a sweet and spicy gochujang marinade for the chicken.  You can marinate the chicken for 30 minutes or longer – even overnight!

The marinade gives the chicken tons of flavor, but we don’t stop there – I also use the gochujang in a glaze that really takes the flavor over the top.

Sticky Korean Chicken Thighs on a white plate closeup


Gochujang is a Korean chili paste made from chili powder, fermented soy beans, glutenous rice, and salt.  It can be very spicy or more mild depending on the brand. It adds a unique flavor that is different from other chili pastes.


I was able to find gochujang at my usual grocery store.  You can also buy it on Amazon.


The flavor of Gochujang is not something that can be replicated, it has a different flavor than other types of chili paste.  However, in a pinch you can substitute sriracha or Thai chili paste.  Keep in mind that you won’t get quite the same effect if you substitute.

Korean Chicken Thighs on a white plate

What ingredients are used for Korean Chicken Thighs?

I used boneless, skinless chicken thighs for this Korean Chicken recipe. I like them because they are convenient, quick cooking and more flavorful than chicken breasts.

For the Korean chicken marinade, we use soy sauce, ginger, garlic, brown sugar, rice vinegar, and gochujang.

For the glaze, we use soy sauce, brown sugar, rice vinegar and gochujang.

Sticky Korean Thighs on a white plate with white rice and sliced cucumbers.

How do you make Korean Chicken Thighs?

This is a Baked Chicken Thighs recipe, because that is the easiest way to make chicken in my opinion.  It requires minimal babysitting and is easy to clean up.

To make this Baked Korean Chicken, first whisk together the ingredients for the marinade.  Toss the chicken to completely coat in the marinade, than let it marinate for at least 30 minutes.  The longer, the better of course, you can even leave it in the marinade over night.

When ready to cook the chicken, preheat the oven to 375 F and line a baking sheet with foil.  The foil is optional, but it makes cleanup easy.  Because this marinade has some sugar in it, it can burn onto the pan a bit. I would advise at least using some parchment paper if you don’t want to use foil.

Remove the chicken from the marinade, allowing the excess to drip off.  Discard the leftover marinade.

Bake the chicken for 20-25 minutes, until cooked through.

Meanwhile, make the glaze.  In a small saucepan over medium heat, combine the soy sauce, rice vinegar, brown sugar and gochujang.  Whisk over medium heat until combined and starting to thicken, about five minutes.

In the last few minutes of baking the chicken, brush some of the glaze over the chicken.  After chicken is finished cooking, brush more glaze over the chicken again.  Serve the extra glaze as a condiment alongside the chicken if you want.

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Korean Chicken Thighs

4.42 from 29 votes
Prep 10 minutes
Cook 25 minutes
Marinating Time 30 minutes
Total 1 hour 5 minutes
Servings 4 servings
Sweet and spicy baked Korean Chicken Thighs





  • Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
  • When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
  • Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
  • While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
  • In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.


Calories: 283kcal | Carbohydrates: 36g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1308mg | Potassium: 443mg | Fiber: 1g | Sugar: 29g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Korean
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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  1. 5 stars
    I make this all the time but instead of making the glaze I just reduce the marinade in a pan while the chicken is grilling and it makes an awesome sticky sauce!

  2. 5 stars
    This recipe is so easy to make and it’s delicious. It is now a staple in our dinner rotation and even my kids love it. I double the sauce to drizzle over the rice.