Korean-inspired chicken thigh recipe using our gochujang based Gotcha Good sauce. It’s designed for the barbecue and works brilliantly over fresh coleslaw, in sliders, or tucked into fluffy bao buns.
Ingredients (serves 4–6)
1 kg boneless chicken thighs
4 tbsp Gotcha Good sauce (contains gochujang)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp runny honey
1–2 tsp chilli oil (adjust to taste)
1 tsp grated ginger
½ tsp sea salt
¼ tsp cracked black pepper
1–2 tsp toasted sesame seeds (to finish)
Optional - Spring onions, thinly sliced (to finish)
Method
1. In a bowl, combine Gotcha Good sauce, soy sauce, rice vinegar, honey, chilli oil, garlic, ginger, salt, and pepper. Mix until smooth.
2. Pat the thighs dry, then coat them evenly in the marinade. Cover and rest for at least 30 minutes, or refrigerate for up to 12 hours for better flavour.
3. Heat the BBQ to medium-high. Lightly oil the grill.
Cook the chicken for 6–7 minutes per side, or until charred at the edges and the juices run clear. Brush with any remaining marinade during the final minute.
4. Transfer to a board and let the chicken rest for 5 minutes. Slice or leave whole. Scatter with sesame seeds and spring onions.
Serving Suggestions (use the leftovers to do them all!)
Slice the chicken and serve over a fresh cabbage slaw with a drizzle of extra Gotcha Good sauce or a light sesame mayo.
or
Add sliced chicken to soft slider buns with coleslaw, pickled veg, or quick cucumber ribbons.
or
Tuck warm chicken into steamed bao with shredded lettuce, herbs, and a spoonful of the sauce.