Gochujang BBQ/Airfryer Chicken Thighs

Gochujang Airfryer Chicken Thighs
Succulant, juicy with crisy skin
Barbecued Gochujang chicken thighs
Served with garlic mushrooms, ginger cous cous with chickpeas, salad from buffet

Mothers day celebration was in the guise of a Bbq to enjoy the sunny spell. These Gochujang Chicken Thighs adorned the menu.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

I marinaded these the day before. I was unsure what marinade to do. I already did a batch of cajun wings. After a longwhile I decided to use up the remnants of my gojuchang paste. I added various ingredients, veering towards korean/chinese fusion cuisine. I just kept adding stuff I think will work while tasting!

Just to make sure they were ok I cooked 4 in the airfryer and my family loved them. Big thumbs up! So the rest were left for the BBQ the next day.

These went down well. Ticked all the boxes! I kept the heat down for first batch then added chilli flakes for subsequent lot.

Well they tasted good! I was impressed. So was my girls! Just you all left to try!


6 chicken thighs, with skin and bone


3 tbsp gochujang paste
1 tbsp garlic chilli oil
2 inch peice of ginger minced
4 garlic cloves minced
1 tbsp red wine vinegar or mirin
Quarter cup of light soy sauce
1 tbsp roasted sesame oil
2 tbsp sugar
3 spring onions chopped

To Cook:

Mix all the ingredients for the marinade in a bowl. There is no salt added as there is plenty in the soy sauce.

Gochujang paste
Garlic chilli oil
Garlic and minced ginger
Rice wine vinegar
Light soy sauce
Sesame oil
Chopped spring onion

Take the chicken thighs and make 3 deep scores right through the skin to the bone.

Add the chicken to the marinade, mix well ensurig the marinade goes deep into scores.

Leave for a few hours.

Either Bbq or grill on medium flame to ensure they cook through.

I personally love cooking these in my airfryer. I place them skin side down for 15 mins on temp 180 then skinside up to finish for another 15 mins.

Let them stand for a few minutes.


These were done in the airfryer
Bbq cooked thighs
Plate of buffet assortments

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