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Korean BBQ Smoked Chicken Thighs

These Korean BBQ Smoked Chicken Thighs are tender, juicy, and packed with bold flavor from a homemade gochujang-based glaze. Bone-in, skin-on chicken thighs are slow smoked until tender, then brushed with a sweet and spicy Korean BBQ sauce made with soy sauce, honey, brown sugar, garlic, ginger, and sesame oil.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2-3 lbs bone-in, skin on chicken thighs
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • ¼ cup gochujang (Korean chili paste_
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tbsp sesame seeds for garnish

Equipment

  • smoker
  • Meat thermometer
  • Mixing Bowl
  • Whisk
  • Measuring cups & spoons
  • Small bowl
  • Basting brush
  • Tongs

Method
 

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Let sit in the refrigerator uncovered for 30 minutes to help the skin dry out.
  2. In a small bowl, whisk together: gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger. Reserve half the glaze for serving.
  3. Preheat your smoker to 250°F (121°C). Use apple, cherry, or pecan wood. Place thighs skin-side up on the smoker. Smoke for about 60–75 minutes.
  4. Brush the chicken with the Korean BBQ glaze. Continue cooking another 20–30 minutes, brushing with additional glaze once or twice. Cook until the internal temperature reaches 175–185°F (79–85°C).
  5. Increase smoker temperature to 350°F (177°C) for the last 10–15 minutes to crisp the skin.
  6. Drizzle with the reserved glaze and sprinkle with sesame seeds before serving.