Juicy Korean Chicken Thighs (Printable Version)
Oven-roasted Korean chicken thighs glazed in a savory-sweet gochujang marinade, finished with toasted sesame and scallions.
# 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
# Directions:
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 fully combined.
02 - Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, tossing to coat every piece evenly. 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, ensuring space between each piece for even roasting.
05 - Roast the chicken for 22 to 25 minutes, flipping each thigh once halfway through the cooking time. The chicken is done when the exterior is deeply caramelized 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.
# Quick Tips:
01 -
- The gochujang marinade transforms plain chicken thighs into something that tastes like you spent all day in the kitchen.
- Everything comes together in under an hour, and the oven does most of the heavy lifting.
02 -
- Skipping the rest period means all those beautiful juices end up on your cutting board instead of inside the chicken where they belong.
- Marinating overnight in the refrigerator is a completely different experience than a quick 30 minute soak because the gochujang penetrates deeper and the flavor intensifies dramatically.
03 -
- Poke a few small holes in the chicken thighs with a fork before marinating so the flavors seep deeper into the meat.
- Save any leftover marinade, boil it for two full minutes, and brush it on during the last few minutes of roasting for an extra sticky glaze.