Description
Spicy Korean Gochujang Chicken Thighs bring fiery flavors straight from Seoul’s street kitchens, blending sweet-hot chili paste with tender, juicy meat. Crispy edges and bold marinade promise an unforgettable dining experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 chicken thighs, bone-in and skin-on
Marinade Ingredients:
- 4 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon rice vinegar
- Salt to taste
- Pepper to taste
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Lemon or lime slices
Instructions
- Craft a vibrant marinade by whisking gochujang, soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, salt, and pepper in a medium bowl until silky smooth.
- Submerge chicken thighs in the marinade, ensuring complete coverage. Refrigerate for minimum 1 hour, preferably overnight for maximum flavor infusion.
- Activate oven to 425°F, positioning rack in middle position for uniform heat distribution.
- Strategically line baking sheet with foil or parchment paper. Optional: place wire rack for optimal air circulation and crispier exterior.
- Extract chicken from marinade, preserving excess liquid. Arrange pieces on prepared baking surface, maintaining spacing between thighs.
- Roast chicken for 30-35 minutes, monitoring internal temperature until it reaches 165°F. Skin should transform into golden, crispy perfection.
- During final 5 minutes, generously brush reserved marinade over chicken, intensifying flavor profile and maintaining moisture.
- Remove from oven, allowing 5-minute resting period to redistribute succulent juices.
- Elevate presentation by scattering sesame seeds and delicate green onion slices. Accompany with citrus wedges for bright, tangy complement.
Notes
- Swap gochujang for milder chili paste if you prefer less heat, ensuring the dish remains flavorful without overwhelming spiciness.
- Experiment with bone-in or boneless chicken thighs, keeping cooking times consistent for tender, juicy results.
- Prep marinade ahead and freeze with chicken for convenient meal planning, allowing flavors to develop more intensely.
- Consider gluten-free alternatives like tamari instead of soy sauce to accommodate dietary restrictions without compromising taste.
- Prep Time: 1 hour (or overnight)
- Cook Time: 30-35 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg