Ingredients needed
Chicken drumsticks. Chicken thighs or wings can also be used. Gochujang paste/gocjujang sauce. This Korean red chili paste is fermented so it adds an incredible amount of flavor. There isn’t really a suitable substitute but if you can’t find it use a chilli paste or chilli sauce of your choice. Olive oil. Avocado oil can be used too. I often also add a teaspoon of sesame oil for extra flavor but this is optional. Fresh garlic cloves. Fresh ginger. Fresh lemon juice. Rice vinegar can also be used. Honey. Brown sugar or maple syrup can be substituted. Soy sauce. Use Tamari or Coconut Aminos if you want to keep this gluten free. Sesame seeds and Spring/Green onion to serve. (optional)
How to make Gochujang chicken
How long to grill drumsticks
Chicken drumsticks will take approximately 25-35 minutes, cooked over direct heat on a medium-hot grill or grill pan. When grilling chicken, I prefer closing the lid to allow the accumulated heat to assist with the cooking of the chicken. It’s also helpful to have a cool-zone while grilling chicken to move it to if the chicken browns too quickly for your liking. Chicken is cooked when the interior temperature reaches 73ºC/165ºF or when the meat it opaque down to the bone.
Can I make this ahead?
This gochujang chicken recipe can be made up to 3 days ahead. The marinated chicken can be kept in an airtight container in the fridge for up to 24 hours before grilling. Leftovers can be kept for 2-3 days in the fridge. Reheat before serving.
Serving suggestions
We love the spicy chicken with rice/brown rice (cauliflower rice if you’re gluten-free/keto) and refreshing cucumber salad for a simple but delicious weeknight dinner. Other vegetables like sautéed broccolini, green beans or brussels sprouts will also be great.
Grilled chicken recipes
