Korean Gochujang Chicken with Scallion & Cilantro Chimichurri

This Korean inspired Gochujang Chicken is a real crowd pleaser. Chicken thighs are marinated in a spicy gochujang sauce, grilled until tender and then served with a scallion and cilantro chimichurri spooned overtop. This dish is packed with spicy, tangy and umami flavours that you will love. 

 

WHY YOU WILL LOVE THIS KOREAN GRILLED CHICKEN

• The flavours! The combination of spicy gochujang chicken with the acidic scallion and cilantro chimichurri is such an unusual mix of flavours that will really catch people by surprise
• It’s so so tasty! This will quickly become your favourite recipe for summer (that you can also cook in the oven and make all winter long)
• This recipe is easily modifiable to make it Whole30, Paleo and Grain Free too! 
• This is a great make ahead dish that you can prepare a day or two in advance, making it a great dish to bring to a gathering

 

IS THIS GOCHUJANG CHICKEN SPICY? 

This Korean Grilled Chicken definitely has a kick to it thanks to the gochujang and jalapeno in the chimichurri. If you are serving this to people who can’t handle spice I recommend only using half the amount of gochujang and be sure to remove all of the seeds from the jalapeno. In terms of spice level I would say that this Gochujang Chicken is about a 7/10 and would go down to a 4/10 with the above adjustments.

 

IS THIS KOREAN CHICKEN WHOLE30? 

This Gochujang Chicken is not Whole30 but with a few adjustments it can be, although I have to warn you that the flavours won’t be quite the same. For the chicken marinade, omit the honey and replace it with one large medjool date. Unfortunately Gochujang is not Whole30 because it is made with soybeans, but it can be replaced with 2 tbsp tomato paste and 3 tsp Gochugaru powder to make this chicken compliant.

 

WHAT’S IN THE SCALLION & CILANTRO CHIMICHURRI? 

Scallion & Cilantro Chimichurri is the perfect accompaniment to the spicy gochujang chicken. This is an asian inspired spin on classic chimichurri and has a nice balance of spice, lots of herby flavour plus some bold acidity. The base of the chimichurri is scallions and cilantro which are finely chopped and then mixed with a finely chopped jalapeno which adds a bit of spice plus a nice crunchy texture. I recommend removing the seeds from the jalapeno to reduce the spiciness of this chimichurri, and if you prefer to make it completely spice free you could use half a finely chopped green bell pepper in its place. The final ingredients in the chimichurri are olive oil, sesame oil and lots of sesame seeds which give the sauce even more texture. 

 

HOW FAR IN ADVANCE CAN I MAKE THE SCALLION & CILANTRO CHIMICHURRI? 

This scallion and cilantro chimichurri only gets better the longer it sits, so I recommend making it at a minimum 1 hour in advance, and up to 2 days ahead. 

 

 

 

 

 

WHAT IS GOCHUJANG?

Full disclosure, Gochujang is not Whole30, Paleo or Grain Free. It is a traditional Korean condiment that is a spicy and savory red chili paste made from fermented soybeans, glutinous rice, red chili powder, and salt. Gochujang is known for its deep red color, thick texture, and complex flavor profile. The primary ingredient in gochujang is red chili pepper powder, which gives it a distinct spicy kick. The fermented soybeans add a deep umami flavor and contribute to its thick consistency. Glutinous rice, which is cooked and then fermented, provides sweetness and helps bind the ingredients together. Salt is added to aid in the fermentation process.

 

WHERE CAN I BUY GOCHUJANG?

I was able to find gochujang at my local asian grocery store where it may also be labeled as Hot Pepper Paste. It may also be found in the asian section of your local grocery story (I saw it at Whole Foods!). If you aren’t able to find it in store you can alternatively try ordering the paste off of Amazon where there is a wide selection available.

 

CAN I USE KOREAN CHILI POWDER INSTEAD?

Absolutely! The Gochujang paste can be replaced with Gochugaru and tomato paste which will make this recipe Paleo and Grain Free and give the chicken a very similar flavour. Gochugaru is a Korean chili powder with a moderate level of spiciness. They are typically dried under the sun, then ground with the seeds to create a coarse texture. The resulting powder has a vibrant red color and a slightly smoky flavor. The 1/4 cup of gochujang paste in the chicken marinade can be replaced with 2 tbsp tomato paste and 3 tsp Gochugaru powder (or a bit less if you aren’t a fan of spice). 

 

 

HOW LONG SHOULD I MARINATE THE KOREAN GOCHUJANG CHICKEN FOR?

It really depends on how much time you have, but the longer you can leave the chicken to marinate, the more flavourful it will be. I recommend marinating the chicken for a minimum of 1 hour and up to 1 day. I often make the sauce and leave the chicken to marinate in the fridge overnight and cook it the following afternoon. Limit the marinating time to under 36 hours, any longer and the acid in the coconut aminos will begin to break down the protein and result in a mushy or overly soft texture. 

 

CAN I USE CHICKEN BREASTS INSTEAD?

I like using chicken thighs in this Gochujang Chicken dish because they are more commonly used in Korean cooking. I also prefer to use chicken thighs because they have more flavour and are juicier when grilled. I find that chicken thighs are more forgiving if you accidentally overcook them whereas chicken breasts can become dry quickly. If you would like to use chicken breasts instead, I suggest cutting them in half lengthwise so that they are smaller in size and have more surface area to be coated in sauce. 

 

CAN THIS KOREAN GOCHUJANG CHICKEN BE MADE IN THE OVEN?

It can! If you don’t have a barbecue, or it’s not grilling season, then you can easily make this Korean Gochujang Chicken in the oven. Line a baking sheet with tin foil and arrange the chicken thighs so that they aren’t touching. Bake the chicken for 25 minutes at 400 degrees Fahrenheit or until a thermometer inserted in the thickest part of the thigh is 165 degrees Fahrenheit. To get those dark grill marks that you get on a barbecue, in the oven, you can arrange the chicken on a cast iron grill pan. 

 

 

WHAT SHOULD I SERVE WITH THIS KOREAN GRILLED CHICKEN?

I have served this Korean Gochujang Chicken at a few barbecues this summer and everyone has gone crazy for it. You can serve it with a simple salad or roasted vegetables (such as broccoli) on the side, or for a more filling meal serve it with cauliflower rice (or white or brown rice) on the side. I have also served it as part of a rice bowl, with thinly sliced cucumber, kimchi and roasted broccoli and the scallion and cilantro chimichurri served overtop, it was absolutely delicious!

 

CAN I MAKE THIS GOCHUJANG CHICKEN IN ADVANCE?

This Korean Gochujang Chicken is a great dish to make in advance. You can leave the chicken to marinate in the fridge a day in advance and grill before serving, or alternatively to save even more time, grill it a day ahead and quickly warm it in the oven before serving. The Scallion & Cilantro Chimichurri can also be made a day or two in advance and stored in the fridge until ready to serve. 

 

WHAT ABOUT LEFTOVERS?

Leftover Korean Gochujang Chicken will last for up to 4 days in the fridge and is fantastic enjoyed warm on rice, or chopped up and added cold into a salad. The Scallion & Cilantro Chimichurri can also be stored in the fridge for up to 4 days. 

 

 

Here are a few more grilled chicken recipes that you will enjoy…

• Jerk Chicken & Peach Skewers
• Za’atar Chicken with Tahini Lemon Sauce 
• Asian Chicken Skewers 
• Pesto Chicken & Tomato Skewers
• Grilled Chicken with an Easy Spiced Marinade
• Chicken Souvlaki
• Asian Chicken Skewers

---

 

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!