Gochujang Chicken with Scallion and Cilantro Chimichurri

Gochujang Chicken is a delicious fusion dish that combines the spicy and savory flavors of Korean gochujang with the fresh, herbaceous notes of chimichurri. This recipe typically involves marinating chicken in a gochujang-based sauce and then grilling or roasting it, serving it with a bright and zesty chimichurri sauce made from scallions and cilantro.

About the Recipe

Gochujang Chicken

Gochujang: This is a traditional Korean fermented chili paste that adds a spicy, slightly sweet, and savory flavor to the chicken. It's the star ingredient in the marinade.

Marinade: The chicken is marinated in a mixture of gochujang, soy sauce, garlic, ginger, and a touch of sweetness like honey or brown sugar. This marinade infuses the chicken with bold flavors and helps to tenderize it.

Cooking: The marinated chicken is then grilled, roasted, or pan-fried until it’s cooked through and slightly caramelized on the outside, enhancing its savory-sweet profile.

Scallion & Cilantro Chimichurri

Chimichurri: Traditionally an Argentine sauce made with parsley, garlic, vinegar, and oil, this version incorporates scallions and cilantro for a fresh, green, and tangy twist.

Ingredients: This chimichurri includes finely chopped scallions, cilantro, garlic, red wine vinegar, lemon juice, olive oil, and a pinch of red pepper flakes for some heat.

Flavor Profile: The sauce is herbaceous, tangy, and slightly spicy, providing a refreshing contrast to the rich and spicy gochujang chicken.

How It All Comes Together

Serving: The dish is typically served with the gochujang-marinated chicken topped or accompanied by the scallion and cilantro chimichurri. The combination of the spicy, umami-rich chicken with the fresh and zesty chimichurri creates a balanced and exciting flavor profile.

Sides: It can be paired with rice, quinoa, or a simple green salad to complete the meal.

This dish showcases the versatility of gochujang and the brightness of chimichurri, making it a unique and delicious meal that's both comforting and exciting.

Gochujang Chicken Recipe

This Korean-inspired chicken dish is a crowd-pleaser. The chicken is marinated in a flavorful gochujang sauce, grilled to perfection, and topped with a fresh scallion and cilantro chimichurri.
Prep Time15minutes 
Cook Time11minutes 
Servings: 6



  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/3 cup coconut aminos (or soy sauce or tamari)
  • 1/4 cup gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 pounds boneless, skinless chicken thighs

Scallion & Cilantro Chimichurri:

  • 3/4 cup finely chopped cilantro
  • 2/3 cup finely chopped scallions
  • 1 jalapeño pepper, finely chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons sesame oil
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds


Marinade Preparation:

  • In a blender, combine the garlic, ginger, coconut aminos, gochujang, sesame oil, and honey. Blend until the mixture is smooth.
  • Place the chicken thighs in a bowl or a resealable plastic bag. Pour the blended marinade over the chicken, ensuring each piece is well-coated. Seal the container and refrigerate for at least 1 hour, preferably overnight, to let the flavors infuse.

Chimichurri Preparation:

  • In a medium bowl, mix together the chopped cilantro, scallions, jalapeño, apple cider vinegar, olive oil, sesame oil, and both types of sesame seeds. Stir well until thoroughly combined.
  • Cover and store the chimichurri in the refrigerator until you're ready to serve.

Grill Instructions:

  • Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
  • Place the marinated chicken thighs on the grill and cook for about 6 minutes on one side. Brush with any remaining marinade as they cook.
  • Flip the chicken and cook for an additional 6 minutes on the other side, or until the internal temperature reaches 165°F (75°C) using a meat thermometer.
  • Once cooked, let the chicken rest for 5 minutes before slicing.

Oven Instructions:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
  • Arrange the marinated chicken thighs on the baking sheet, ensuring they are not touching.
  • Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  • Allow the chicken to rest for 5 minutes before slicing.

Calories: 360kcalCarbohydrates: 10gProtein: 30gFat: 22gSaturated Fat: 4gCholesterol: 144mgSodium: 440mgFiber: 0.5gSugar: 4gCalcium: 46mgIron: 2mg
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