juicy grilled gochujang citrus chicken thighs arranged on a white ceramic plate, reddish-orange glaze glistening on the surface, garnished with sesame seeds and sliced scallions, some sauce

Gochujang Citrus Marinade

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By Millie Pham

Prep Time: 5 minutes | Marinate Time: 30 min – overnight | Cook Time: ~15 minutes | Servings: Enough for 1½ to 2 lbs chicken, shrimp, tofu, or veggies
Macros (entire marinade, without protein): ~310 calories | 10g fat | 38g carbs | 5g protein

Let’s spice things up

Alright, if you love bold, spicy-sweet flavors, you’re going to love this Gochujang Citrus Marinade. Gochujang (Korean chili paste) is spicy, savory, and just a little bit sweet. Paired with fresh citrus juice and honey, it turns into a perfectly balanced marinade that’s tangy, bright, and full of umami.

The first time I made this, I threw it on some chicken thighs for a quick weeknight grill. The flavors? Unreal. A little heat, a little sweet, and a bright citrus kick that makes everything pop. You can use this on chicken, shrimp, tofu, or even veggies like cauliflower.

Why I Love This Recipe

Honestly, this marinade is one of my go-to flavor boosters. Here’s why:

  • Balanced flavor: Spicy, tangy, sweet, and salty in one.
  • Super versatile: Chicken, tofu, shrimp—you name it.
  • Only takes 5 minutes to mix.
  • Great for grilling, roasting, or stir-frying.
  • Bright citrus keeps the heat from being too intense.

What You’ll Need

  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp fresh orange juice (from ~½ an orange)
  • 1 tbsp fresh lime juice
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp grated fresh ginger
  • 1½ to 2 lbs boneless, skinless chicken thighs (or shrimp, tofu, veggies)

Pro Tips

  • Use fresh citrus juice, not bottled. It’s brighter and fresher.
  • Adjust gochujang to taste. Start mild, add more heat if you want.
  • Marinate shrimp or tofu less time (about 20-30 minutes).
  • Don’t skip the honey. It helps balance the spice and caramelizes beautifully when cooked.
  • Grill, roast, or pan-fry—works great all ways.

Tools You’ll Need

  • Mixing bowl
  • Whisk or fork
  • Measuring spoons and cups
  • Zip-top bag or covered bowl for marinating
  • Citrus juicer (optional)
  • Skillet, grill pan, or baking sheet

Substitutions and Variations

  • Substitute agave or maple syrup for honey.
  • Use tamari or coconut aminos to make it gluten-free.
  • Swap orange juice for pineapple juice for a tropical twist.
  • Use gochujang sauce (milder) if you don’t want too much heat.
  • Add chili flakes for extra spice.

Make-Ahead Tips

  • Make the marinade up to 3 days ahead and store in the fridge.
  • You can freeze the raw protein + marinade together and thaw overnight before cooking.

Instructions

STEP 1: Add the Gochujang + Citrus

In a bowl, add 3 tbsp gochujang, 2 tbsp fresh orange juice, and 1 tbsp fresh lime juice. Stir until the citrus juices start thinning out the gochujang into a loose paste.

hick red gochujang paste sitting in a small glass bowl, fresh orange juice and lime juice just poured over, creating swirls of bright orange and red as they start to blend.

STEP 2: Add the Liquid Seasonings

Whisk in 2 tbsp soy sauce, 2 tbsp honey, and 1 tbsp sesame oil. The marinade will look shiny and smooth with a reddish-brown color.

soy sauce and honey being whisked into the gochujang citrus mixture, creating a glossy reddish-brown marinade, with sesame oil pooling slightly on the surface

STEP 3: Add the Spices

Sprinkle in 1 tsp garlic powder and 1 tsp freshly grated ginger. Whisk again until fully combined and smooth.

garlic powder and freshly grated ginger sprinkled over the shiny gochujang marinade, tiny flecks visible as they start blending in with the whisk

STEP 4: Coat the Chicken

Add 1½ to 2 lbs boneless, skinless chicken thighs to the bowl. Toss to coat every piece thoroughly in the thick marinade.

boneless skinless chicken thighs coated in a thick, glossy gochujang citrus marinade, the sauce clinging to every fold of the chicken

STEP 5: Marinate the Chicken

Cover the bowl with plastic wrap or place everything in a zip-top bag. Chill in the fridge for at least 30 minutes, or overnight for deeper flavor.

 a glass bowl filled with gochujang citrus-marinated chicken thighs, covered tightly with clear plastic wrap, light condensation forming on the inside

STEP 6: Cook the Chicken (Grill or Pan-Fry Recommended)

Remove the chicken from the marinade, letting the excess drip off. Grill or pan-fry over medium heat for 6–7 minutes per side, until the chicken is slightly charred and cooked through.

chicken thighs sizzling in a cast iron skillet, reddish-orange glaze caramelizing along the edges, with golden brown crispy bits starting to form

STEP 7: Rest & Serve

Transfer the cooked chicken to a plate. Let rest for 5 minutes. Garnish with sesame seeds and sliced green onions. Serve warm.

 juicy grilled gochujang citrus chicken thighs arranged on a white ceramic plate, reddish-orange glaze glistening on the surface, garnished with sesame seeds and sliced scallions, some sauce

Leftovers + Storage

  • Store leftovers in the fridge for up to 4 days in an airtight container.
  • Reheat gently in a pan or microwave.
  • Slice cold for salads or wraps.

Why This Recipe Works (Quick Science)

  • Gochujang gives deep umami + spicy-sweet flavor.
  • Citrus juice brightens the marinade and helps tenderize the chicken.
  • Honey and soy sauce caramelize to create a glossy, sticky glaze.
  • Sesame oil adds rich, nutty undertones that balance the heat.

Meal Plan Ideas

  • Serve with jasmine rice and sautéed spinach.
  • Build a rice bowl with avocado, cucumbers, and edamame.
  • Toss leftovers in a noodle stir-fry.
  • Use in tacos with pickled red onions.
  • Add to a salad with ginger dressing.

Common Mistakes

  • Using bottled citrus juice: Fresh tastes brighter and cleaner.
  • Cooking on too high heat: You’ll burn the honey before the chicken cooks through.
  • Skipping the marinate time: Even 30 minutes makes a difference.
  • Overcrowding the pan: The chicken will steam instead of caramelize.

What to Serve With

  • Steamed white or brown rice
  • Stir-fried green beans
  • Kimchi or quick-pickled veggies
  • Sesame soba noodles
  • Asian cucumber salad

FAQ

Q: Can I make this less spicy?
A: Definitely—start with 1 tbsp gochujang instead of 3, and taste as you go.

Q: Can I bake the chicken instead of grilling?
A: Yep, bake at 400°F for about 20–25 minutes until cooked through.

Q: What if I can’t find gochujang?
A: You can try sriracha + a little miso paste, but it won’t be exactly the same. Most grocery stores now carry gochujang in the international aisle.

Q: Can I use this marinade on tofu?
A: 100% yes. It’s delicious on tofu, just press the tofu first to remove extra moisture.

Let’s Wrap This Up

And that’s a wrap on this bold and bright Gochujang Citrus Marinade. I hope you give it a try and love the balance of spicy, sweet, and citrusy goodness. If you make it, leave a comment and let me know what you paired it with—or ask any questions if ‘you need help. Happy cooking!

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