Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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
  • 800 g boneless, skinless chicken thighs (trimmed of excess fat)
  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp soy sauce (low sodium preferred)
  • 1.5 tbsp honey (or maple syrup for a deeper flavor)
  • 1 tbsp rice vinegar
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 tbsp sesame oil (toasted)
  • 0.5 tsp chili flakes (optional for extra heat)
    • For the Coconut Rice
  • 1.5 cups jasmine rice (rinsed until water runs clear)
  • 1 cup coconut milk (full-fat, unsweetened)
  • 1.5 cups water
  • 0.5 tsp salt
    • For Garnish
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions (thinly sliced)
  • Fresh cilantro (optional, for brightness)
  • Lime wedges (optional, for serving)
Instructions
    Marinate the Chicken
  1. 1
    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).
    2. Prepare the Coconut Rice
  2. 2
    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.
    3. Roast the Chicken
  3. 3
    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.
    4. Optional – Broil for Char
  4. 4
    For extra smoky depth, switch oven to broil for the last 2–3 minutes until slightly charred. Watch closely to avoid burning.
    5. Serve
  5. 5
    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.
Keywords: spicy chicken recipe, gochujang chicken, coconut rice dinner, Korean chicken thighs, weeknight dinner
Read it online: https://petitepanini.com/recipe/spicy-gochujang-chicken-thighs-with-coconut-rice-recipe/