Juicy Korean Chicken Thighs (Printable View)
Savory-sweet Korean chicken thighs with gochujang, soy, sesame and honey, oven-roasted to a juicy caramel.
# What You’ll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
→ Marinade
02 - 4 tablespoons soy sauce
03 - 2 tablespoons sesame oil
04 - 2 tablespoons honey
05 - 1 tablespoon brown sugar
06 - 2 tablespoons rice vinegar
07 - 4 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1½ tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, finely sliced
12 - ½ teaspoon black pepper
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, sliced
# Cooking Steps:
01 - In a mixing bowl, whisk together the soy sauce, sesame oil, honey, brown sugar, rice vinegar, minced garlic, grated ginger, gochujang, toasted sesame seeds, sliced spring onions, and black pepper until well combined.
02 - Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, tossing to coat each piece thoroughly. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 8 hours for deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil or parchment paper for easy cleanup.
04 - Remove the chicken thighs from the marinade, shaking off any excess liquid. Arrange them in a single layer on the prepared baking tray, spacing them evenly to allow proper caramelization.
05 - Roast in the preheated oven for 22 to 25 minutes, flipping the thighs once halfway through cooking. The chicken is done when caramelized on the exterior and the internal temperature reaches 165°F. For additional char and caramelization, broil for 2 to 3 minutes at the end of roasting.
06 - Allow the chicken to rest for 3 to 5 minutes after removing from the oven. Transfer to a serving platter and garnish with toasted sesame seeds and sliced spring onions before serving.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite packs this concentrated sweet and savory punch that makes people close their eyes when they eat.
- It genuinely takes fifteen minutes of hands on work and the oven does the rest, which means you can clean the kitchen while dinner cooks itself.
02 -
- If you skip the resting step the juices will spill everywhere and the chicken will taste drier than it should.
- Marinating overnight in the fridge completely transforms the depth of flavor and is worth planning ahead for.
03 -
- Pat the chicken thighs dry with paper towels before marinating so the sauce clings instead of sliding off wet skin.
- Save a spoonful of marinade before adding raw chicken and brush it on during the last five minutes of roasting for an extra sticky glaze.