Grilled Zesty Gochujang Chicken Thighs with Sesame Edamame Stir-Fry
This vibrant dish features juicy, skin-on chicken thighs marinated in a spicy-sweet gochujang glaze, grilled to smoky perfection. Paired with a quick sesame edamame stir-fry, it delivers a satisfying crunch and bold Korean-inspired flavors in under an hour.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs pat dry with paper towels
- 3 tbsp gochujang paste Korean red chili paste
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar adds brightness
- 1 tbsp sesame oil toasted variety
- 2 tsp fresh ginger grated
- 2 clove garlic minced
- 1 lb edamame in pods fresh or frozen, thawed
- 1 tbsp vegetable oil for stir-frying
- 1 tsp sesame seeds for garnish
- 1 tsp green onions thinly sliced
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F to maintain crispiness. Make-Ahead: The chicken can be marinated up to 24 hours in advance. Variations: Substitute chicken breasts for thighs (reduce cook time by 5 minutes). For a milder spice level, reduce gochujang to 2 tablespoons. Serving Suggestion: Pair with steamed jasmine rice or cauliflower rice for a complete meal.