Description
A flavorful dish featuring tender chicken thighs coated in a sweet, savory, and slightly spicy glaze, embodying the vibrant taste of Korean cuisine.
Ingredients
Scale
- 4–6 chicken thighs (skin-on, bone-in)
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup honey or maple syrup
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 4 cloves of garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Sesame seeds (for garnish)
- Scallions (sliced for garnish)
- Optional: Red pepper flakes
- Optional: Pineapple (cubed)
- Optional: Broccoli or bell peppers
Instructions
- Prepare your marinade by whisking together the soy sauce, honey (or maple syrup), gochujang, rice vinegar, minced garlic, grated ginger, and sesame oil.
- Place the chicken thighs in a resealable plastic bag or shallow dish, and pour the marinade over them, ensuring they are thoroughly coated.
- Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade and discard the leftover marinade. In an oven-safe skillet, heat the vegetable oil over medium-high heat.
- Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown and crispy.
- Flip the chicken thighs in the skillet, then transfer the skillet to the preheated oven. Bake for about 20 minutes or until the internal temperature reaches 165°F (75°C).
- Brush some of the marinade (that hasn’t touched the raw chicken) on the chicken during the last 5 minutes of baking.
- Remove from the oven, let the chicken rest for 5 minutes, then garnish with sesame seeds and sliced scallions before serving.
Notes
Consider pairing with jasmine rice, steamed green beans, or a fresh cucumber salad for a complete meal. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg