This post may contain affiliate links. Please read our disclosure policy.

These healthy and tasty Gochujang Grilled Chicken Lettuce Wraps are so easy to make and just bursting with flavor! 

The delicious grilled chicken in this recipe gets its dynamic flavor from a spicy-sweet marinade and glaze with Gochujang as the start — a favorite Korean condiment made from dried ground red chiles, fermented soybeans, and more. It’s packed with umami (or savory) flavor and perfect for keeping in the fridge to make many dishes come to life with a big, bold flavor. 

A little more about Gochujang, it is sold in almost all grocery stores and easily found, but keep in mind that some are spicier than others. I use the Mother In Law “Original” brand in this recipe, and the heat is pretty mild, yet still packed with flavor. Just check the label of whatever Gochujang you find at the store and make sure none of them are labeled as ‘spicy’ because they can pack a ton of heat. 

Now to the recipe — the chicken is marinated in the beautiful Gochujang-infused sauce that you’ll also use for topping your lettuce wraps. Grill off the chicken, slice it up and add it to lettuce wraps with some quick-pickled carrots, cucumber, cilantro, and green onions for a complete meal. The chicken is also great served as a bowl over rice!! You can’t go wrong either way. This chicken is just simply delightful. 

for more grilled chicken recipes:

Spicy Coconut Grilled Chicken Lettuce Wraps

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Grilled Jalapeño Popper Chicken

Gochujang Grilled Chicken Lettuce Wraps
5 from 13 votes

Gochujang Grilled Chicken Lettuce Wraps

Servings: 4


For the Chicken Marinade + Sauce:

  • 2 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp coconut sugar
  • 2 tbsp gochujang paste I use Mother In Law’s Original
  • ¼ cup coconut aminos
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 2 lb. boneless skinless chicken thigh, trimmed of excess fat
  • ½ tsp kosher salt

For the Quick-Pickled Carrots:

  • 1 cup matchstick carrots
  • 1 tbsp rice vinegar
  • Pinch of salt

For Serving:

  • 1-2 heads butter lettuce leaves separated, washed and dried
  • 3 green onions thinly sliced on the diagonal
  • 2 mini cucumbers thinly sliced on the diagonal
  • ¼ cup fresh cilantro leaves
  • 1 tbsp toasted sesame seeds
  • 1 lime cut into wedges


Marinate the Chicken

  • In a large bowl, whisk together the avocado oil, toasted sesame oil, coconut sugar, gochujang, coconut aminos, garlic and ginger until well combined. Transfer ⅓ cup of the mixture to a small bowl and set aside (for serving).
  • Add the chicken and salt to the marinade and toss until well coated. Transfer to the fridge and marinate for at least 30 minutes, and up to overnight!

Meanwhile, Make the Quick-Pickled Carrots + Assemble the Serving Platter

  • In a small bowl, combine the carrots, vinegar and a pinch of salt, toss to coat and set aside.
  • Assemble all of your ingredients on a platter: The lettuce leaves, sliced green onions, cucumbers, cilantro, and pickled carrots. Set aside while you grill the chicken.

Grill The Chicken

  • Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a surefire way to start a good flare-up—a little goes a long way here.)
  • Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.
  • Flip the pieces once more and turn heat to medium-low, about 300°F, for 3-5 minutes, or until the chicken has cooked through and the internal temp is 165°F. Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.
  • To serve, layer 2 pieces of butter lettuce for the ‘wrap’. Fill with a few of the pickled carrots, then some sliced chicken, and finish with a few slices of cucumbers, some cilantro leaves and a sprinkle of toasted sesame seeds. Drizzle of the reserved sauce + squeeze of lime.
  • Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Food Photography and Styling by Modern Food Stories


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I am desperate for ways to use the sirloin steak in my freezer! Do you think this would be good with beef instead of chicken?

  2. 5 stars
    I have cooked this chicken every week for three weeks and it is on the list again! The first time I made it, we stood over the kitchen island and ate standing up because we couldn’t stop eating it long enough to sit down. Highly recommend trying this dish!

  3. 5 stars
    I made this tonight, it was so good! Like filling yet refreshing! My husband told me to make it when we visit my parents and sister to impress everyone.

  4. 5 stars
    SO SO GOOD and flavorful! I will be making this refreshing dinner all summer long! My store was out of chicken thighs and butter lettuce so I used chicken breasts and iceberg which still worked really well! TY for the greatest no indoor cooking meal.

  5. 5 stars
    Loved these and loved that I had leftover ingredients to use in the spring roll salad! Two great hits in one week!!