Gochujang Chili Chicken Thighs
Gochujang Chili Chicken Thighs
Ingredients
For the Marinade and Chicken
- 3/4 cup non-fat Greek yogurt
- 3/4 cup soy sauce
- 1/3 cup Ponzu
- 1/4 cup Sriracha
- 1/3 cup Gochujang chili paste
- 2 tablespoons minced garlic
- 1 1/2 tablespoons black pepper
- 2 pounds boneless, skinless chicken thighs, (approximately 6-8 thighs)
Instructions
- 1
In a large mixing bowl, combine the non-fat Greek yogurt, soy sauce, Ponzu, Sriracha, Gochujang chili paste, minced garlic, and black pepper.
⏱️ 3 min
- 2
Whisk all the ingredients together thoroughly until a smooth, well-combined marinade is formed.
⏱️ 2 min
- 3
Add the boneless, skinless chicken thighs to the marinade in the bowl. Use tongs to ensure each chicken thigh is completely coated with the marinade.
⏱️ 5 min
- 4
Cover the bowl tightly with a silicone lid or plastic wrap. Place the covered bowl in the refrigerator to marinate for a minimum of 12 hours, and up to 24 hours, for best flavor.
⏱️ 5 min
- 5
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 6
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 1 min
- 7
Place the chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice char marks.
⏱️ 16 min•🌡️ 165
- 8
Remove the grilled chicken thighs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender. Serve immediately or cool completely for meal prep.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chili Chicken Thighs
For the Marinade and Chicken
- 3/4 cup non-fat Greek yogurt
- 3/4 cup soy sauce
- 1/3 cup Ponzu
- 1/4 cup Sriracha
- 1/3 cup Gochujang chili paste
- 2 tablespoons minced garlic
- 1 1/2 tablespoons black pepper
- 2 pounds boneless, skinless chicken thighs, (approximately 6-8 thighs)
Instructions
- 1
In a large mixing bowl, combine the non-fat Greek yogurt, soy sauce, Ponzu, Sriracha, Gochujang chili paste, minced garlic, and black pepper.
⏱️ 3 min - 2
Whisk all the ingredients together thoroughly until a smooth, well-combined marinade is formed.
⏱️ 2 min - 3
Add the boneless, skinless chicken thighs to the marinade in the bowl. Use tongs to ensure each chicken thigh is completely coated with the marinade.
⏱️ 5 min - 4
Cover the bowl tightly with a silicone lid or plastic wrap. Place the covered bowl in the refrigerator to marinate for a minimum of 12 hours, and up to 24 hours, for best flavor.
⏱️ 5 min - 5
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 6
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 1 min - 7
Place the chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice char marks.
⏱️ 16 min•🌡️ 165 - 8
Remove the grilled chicken thighs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender. Serve immediately or cool completely for meal prep.
⏱️ 3 min