1Pat the chicken thighs dry with paper towels. If the chicken thighs are very thick, you may gently pound them to an even thickness or make a few shallow scores on the surface to help absorb the marinade.
2In a medium bowl, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, gochugaru, minced garlic, grated ginger, and black pepper. Whisk until the marinade is smooth and well combined.
3Add the chicken thighs to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld.
