If you’re looking for a meal that’s both exciting and deeply comforting, Spicy Gochujang Chicken Thighs with Coconut Rice is the answer. This dish takes the rich, sweet heat of Korean gochujang and pairs it with succulent roasted chicken thighs, all served over fluffy, fragrant coconut-infused rice. The result is a perfect balance — the spice warms you, the sweetness comforts you, and the creaminess ties it all together.
Whether you’re cooking for a weeknight dinner, hosting friends, or meal-prepping for the week, this recipe delivers bold flavor without unnecessary complexity. Even better, the ingredients are easy to source, and the preparation is straightforward with results that feel restaurant-worthy.
In this post, we’ll break down everything you need to know — from the ingredients and step-by-step instructions to helpful cooking tips, variations, and serving ideas.
What Makes This Recipe Special?
- Bold Korean Flavors: Gochujang brings a deep, complex heat with notes of sweetness and umami.
- Perfectly Juicy Chicken: Roasting chicken thighs keeps them moist and flavorful.
- Creamy, Fragrant Rice: Coconut milk transforms basic rice into a luxurious side.
- Balanced Meal in One Bowl: Protein, carbs, and satisfying flavor — no extra sides required (unless you want them).
- Flexible Cooking Methods: Roast in the oven, grill for smokiness, or even air fry for a crisp finish.
Understanding Gochujang: The Star Ingredient
Before we dive into the cooking process, let’s talk about gochujang, the heart of this dish.
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s not just spicy — it’s savory, sweet, and deeply complex thanks to fermentation. You’ll often find it in Korean classics like bibimbap, tteokbokki, and bulgogi marinades.
When used as a glaze for chicken, it caramelizes beautifully, creating sticky, flavor-packed bites that cling to every grain of coconut rice.
Ingredients You’ll Need
Here’s what you’ll need for Spicy Gochujang Chicken Thighs with Coconut Rice:
For the Chicken
- 800 g boneless, skinless chicken thighs – Trimmed of excess fat. Chicken thighs are ideal here because they stay juicy and tender even at high cooking temperatures.
- 3 tbsp gochujang – The key flavor base.
- 2 tbsp soy sauce – Adds saltiness and depth.
- 1.5 tbsp honey – Balances the heat with sweetness; maple syrup works too.
- 1 tbsp rice vinegar – A touch of acidity to brighten flavors.
- 2 cloves garlic (minced) – For aromatic depth.
- 1 tsp fresh ginger (grated) – Adds warmth and complexity.
- 1 tbsp toasted sesame oil – Nutty richness.
- 0.5 tsp chili flakes – Optional, for those who like an extra kick.
For the Coconut Rice
- 1.5 cups jasmine rice – Rinsed until the water runs clear for fluffiness.
- 1 cup coconut milk – Full-fat and unsweetened for creamy texture.
- 1.5 cups water – Balances the richness.
- 0.5 tsp salt – To season the rice.
For Garnish
- 1 tbsp toasted sesame seeds – Adds crunch and nuttiness.
- 2 stalks green onions – Thinly sliced for freshness.
- Fresh cilantro – Optional, but brightens the dish.
- Lime wedges – Optional, for a burst of tang before serving.
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and chili flakes until smooth.
- Add chicken thighs and toss until fully coated.
- Cover and refrigerate for at least 30 minutes. If you have time, marinating for 4 hours or overnight will deepen the flavor.
Chef’s Tip: Marinating longer allows the gochujang to penetrate the chicken, giving you more intense flavor and a richer color once cooked.
Step 2: Prepare the Coconut Rice
- Rinse jasmine rice under cold water until the water runs almost clear. This step removes excess starch for a fluffier texture.
- In a saucepan, combine rice, coconut milk, water, and salt.
- Bring to a gentle boil over medium heat, then reduce heat to low, cover, and cook for 15 minutes.
- Turn off the heat but leave the lid on for another 10 minutes to steam.
Chef’s Tip: Don’t stir the rice while it cooks — it will break the grains and make the texture sticky.
Step 3: Roast the Chicken
- Preheat your oven to 200°C (392°F).
- Line a baking tray with parchment paper or lightly grease it with oil.
- Arrange marinated chicken thighs in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until the internal temperature reaches 75°C (165°F) and the glaze is sticky and caramelized.
Step 4: Optional Broil for Char
- Switch your oven to the broil setting for the last 2–3 minutes to achieve a charred, smoky edge.
- Keep a close eye on the chicken during this step to prevent burning.
Step 5: Serve
- Fluff the coconut rice with a fork and portion it onto plates or bowls.
- Place the roasted chicken thighs on top or to the side.
- Spoon over any remaining glaze from the pan.
- Garnish with sesame seeds, green onions, cilantro, and lime wedges.
Tips for Success
- Balance the Flavors: Taste your marinade before adding the chicken. Adjust sweetness, saltiness, or acidity to your preference.
- Don’t Skip the Resting Time: Letting the chicken rest for 5 minutes after cooking helps retain its juices.
- Use Full-Fat Coconut Milk: For the creamiest rice, avoid light coconut milk.
- Batch Cooking: Make extra chicken and rice for meal prep. They reheat beautifully for quick weekday lunches.
Variations You Can Try
- Protein Swap: Use salmon fillets or firm tofu for a pescatarian or vegetarian option. Adjust cooking times accordingly.
- Rice Alternatives: Try brown rice, quinoa, or even cauliflower rice for lower carbs.
- Extra Veggies: Add roasted broccoli, bok choy, or stir-fried peppers for a complete one-bowl meal.
- Grilled Version: Grill the marinated chicken thighs over medium heat for a smoky twist.
Serving Suggestions
- As a Bowl: Layer coconut rice at the bottom, top with sliced gochujang chicken, and add pickled cucumbers for crunch.
- With Kimchi: The tangy, fermented flavors of kimchi pair beautifully with the rich sweetness of the chicken.
- Party Platter: Serve the chicken sliced with rice on the side for guests to make their own bowls.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze chicken and rice separately for up to 2 months.
- Reheat: Gently reheat chicken in the oven at 160°C (320°F) or in a skillet over low heat. Reheat rice with a splash of coconut milk to restore moisture.
Final Thoughts
Spicy Gochujang Chicken Thighs with Coconut Rice is more than just dinner — it’s a flavor-packed experience. The heat of the gochujang, the sweetness of the honey, the nuttiness of sesame oil, and the creaminess of coconut rice create a combination that’s as satisfying as it is memorable.
This dish proves you don’t need complicated cooking techniques or exotic equipment to make something that tastes like it came from your favorite Korean-fusion restaurant. Whether you enjoy it fresh out of the oven or pack it for tomorrow’s lunch, it’s a recipe worth bookmarking.
Spicy Gochujang Chicken Thighs with Coconut Rice Recipe
Description
Tender, juicy chicken thighs coated in a fiery-sweet Korean gochujang glaze, served over fluffy coconut-infused rice for the perfect balance of spice, creaminess, and comfort. This flavorful dish brings together bold Korean flavors with tropical notes, making it a dinner you'll crave again and again.
Ingredients
For the Gochujang Chicken Thighs
For the Coconut Rice
For Garnish
Instructions
Marinate the Chicken
- Mix gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and chili flakes in a bowl until smooth. Add chicken thighs and coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Prepare the Coconut Rice
- Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Stir once, bring to a gentle boil, then reduce heat to low. Cover and cook for 15 minutes, then turn off the heat and let rest (covered) for 10 minutes to steam.
Roast the Chicken
- Preheat oven to 200°C (392°F). Line a baking tray with parchment paper or lightly oil it. Arrange marinated chicken thighs in a single layer. Roast for 20–25 minutes, flipping halfway through, until chicken is fully cooked (internal temp: 75°C / 165°F) and caramelized on the edges.
Optional – Broil for Char
- For extra smoky depth, switch oven to broil for the last 2–3 minutes until slightly charred. Watch closely to avoid burning.
Serve
- Fluff coconut rice with a fork. Plate with chicken thighs on top or to the side. Drizzle with any extra pan juices. Garnish with sesame seeds, green onions, cilantro, and a squeeze of lime.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently in a pan with a splash of water or coconut milk to keep rice moist.
Variations:
- Swap chicken thighs for drumsticks or chicken breasts (adjust cooking time).
- Add steamed bok choy or sautéed spinach for extra greens.
- Use quinoa or brown rice instead of jasmine rice for a healthier twist.
