Gochujang Bone-In Chicken Thighs


  • 15 skinless, trimmed, bone-in chicken thighs
  • 1 7.05 ounce container of Trader Joes Gochujang paste
  • 1/2 cup Bachan’s Spicy BBQ sauce
  • 2 Tbsp Spiceology Smoky Honey Habenero seasoning
  • 1/4 cup Spiceology Jet Tila Fiery Sweet Bulgogi seasoning
  • 1 tsp finely ground coffee
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp granulated garlic powder
  • 1/4 – 1/3 cup of raw honey
  • 1/4 cup Bulleit bourbon whiskey (this is not part of your marinade. We’ll use this later.)


  • Place cleaned chicken in a large bowl or a 1-gallon Ziploc freezer bag.
  • Combine all marinade ingredients into a separate bowl and mix thoroughly, until a thick marinade is created. If too thick, thin out with additional BBQ sauce or Worcestershire sauce.
  • Add marinade to chicken and coat thoroughly. If in a bowl, make sure all chicken is submerged in sauce and cover bowl with foil or plastic wrap. If in a freezer bag (my personal favorite), close bag well and shake/massage until all chicken is well coated. Squeeze air out of bag.
  • Place either container in the refrigerator for 24 hours.
  • 30 minutes before you’re ready to cook, start your charcoal in your grill.
  • Remove the chicken from the refrigerator and place on large skewers.
  • Once coals are ready, place chicken directly over coals, turning occasionally, in order to develop a good crust and color.
  • Once desired external color has been achieved, move to a location on the grill to continue cooking using indirect heat. Cook chicken to an internal temperature between 165-175 degrees Farenheit.
  • While chicken is cooking to final temperature, add remaining marinade and bourbon to a small pot, mix thoroughly, and place over the hottest coals, stirring occasionally until boiling.
  • When desired consistency has been reached, remove from heat and pour in serving dish for adding to the grilled chicken.

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