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.

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.

STEP 3: Add the Spices
Sprinkle in 1 tsp garlic powder and 1 tsp freshly grated ginger. Whisk again until fully combined and smooth.

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.

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.

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.

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.

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!