Flavored with gochugaru chili flakes and a gochujang glaze, these smoked Korean chicken thighs have the perfect blend of sweet, spicy and smoky.

smoked chicken thighs coated in Korean gochujang glaze and served on a wooden chopping board with a sliced spring onion and sesame seed garnish and a small side of kimchi

A lot of the best Korean dishes balance sweet and spicy perfectly, and these smoked gochugaru chicken thighs are no different. These beautiful barbecue chicken thighs, seasoned with a homemade chili flake rub and smoked to perfection, pack an equal punch of sweet and heat.

WHat is Gochugaru?

Gochugaru is a distinctive Korean chili seasoning made from sun-dried Korean red peppers called taeyangcho. It offers a mild heat that’s not too dissimilar to poblano or jalapeño peppers, although its flavor is a completely unique blend of smoky and sweet that you can’t really replicate with other types of chili powder.

Gochugaru is often used in Korean dishes like kimchi, but its blend of smoky and sweet makes it perfect for these barbecue chicken thighs. I use it in my dry rub seasoning with paprika and brown sugar, which intensifies the flavor further once the chicken is cooked low and slow over smoke. There’s plenty of smoke, heat, and sweetness to make these unlike any other type of chicken thigh you’ve had before.

close-up of smoked chicken thighs coated in Korean gochujang glaze and served on a wooden chopping board with a sliced spring onion and sesame seed garnish alongside a small side of kimchi

How to Make Smoked Korean Chicken Thighs

Our gochugaru dry rub and gochujang glaze make these thighs better than your average BBQ chicken.

Fire Up: Preheat your smoker to 250-275°F (120-135°C). If you’re using a charcoal grill (such as a Weber Kettle), make sure you’re set up for 2-zone cooking and place a couple of small chunks of oakwood on the coals.
Prepare the Chicken: Trim any excess fat from the thighs (there shouldn’t be much, if any) and then pat dry with paper towels. Apply a thin layer of olive oil to the chicken thighs.
Season the Chicken: Combine the dry rub ingredients in a small bowl, using a fork to combine and crush any lumps that may form. Sprinkle the dry rub over the chicken thighs, covering generously on all sides.
Smoke: With your smoker humming along at our target cooking temperature, lightly oil the grates with a bit of vegetable oil to stop the chicken sticking. Place the chicken thighs skin-side up on the grates and leave to smoke until the meat hits an internal temperature of 165°F (74°C).
Glaze the Chicken: Make the glaze by whisking together equal parts gochujang paste, dark soy sauce, and fish sauce. It should form a thick sauce. When the chicken is nearly done, use a basting brush to apply the sauce to the skin side of each chicken thigh. Smoke the chicken for 5-10 minutes to let the glaze harden and set slightly.
Garnish and Serve: Pull the chicken from the smoker and garnish with sesame seeds, sliced green onions, and a little bit of kimchi.

close-up of chicken thighs coated in gochugaru BBQ dry rub, smoking on charcoal grill grates

Quick Tips

Stick to gochugaru flakes: Although it is a type of chili powder, gochugaru isn’t like any other type of red pepper flakes. In fact, this Korean chilli doesn’t include the seeds, so it doesn’t pack as much heat and has a different flavor altogether. You can easily find it online or in Korean or Asian supermarkets.
Go for bone-in and skin-on chicken thighs: These both amplify the chicken’s flavor by releasing marrow and fat into the meat, keeping it juicy and tender even with a longer smoke.
Apply a thin layer of olive oil to the chicken before any seasoning: This not only acts as a great binder for our gochugaru rub but it also helps the skin crisp up a bit and lock in moisture during the cook.