Korean Gochujang Chicken Thighs
There's something magnetic about the way gochujang transforms a simple chicken thigh. This Korean chili paste brings a slow, smoldering heat that builds with every bite, balanced by the natural sweetness of honey and the deep umami of soy sauce. The result is a glaze that caramelizes into sticky, burnished perfection under the broiler.
What sets this version apart is the double-coating technique. The chicken marinates for at least thirty minutes, soaking up all that flavor, then gets a second brushing of glaze halfway through roasting. This creates layers of flavor and a lacquered finish that looks as good as it tastes. The garlic and ginger keep things bright and aromatic, while a splash of rice vinegar cuts through the richness.
Serve these over steamed jasmine rice with a pile of quick-pickled cucumbers and a sprinkle of toasted sesame seeds. A cold beer on the side wouldn't hurt, either.
Ingredients
- ● 8 pieces bone-in, skin-on chicken thighs
- ● 3 tbsp gochujang
- ● 2 tbsp soy sauce
- ● 2 tbsp honey
- ● 1 tbsp rice vinegar
- ● 1 tbsp sesame oil
- ● 4 cloves garlic cloves
- ● 1 tbsp fresh ginger
- ● 1 tbsp vegetable oil
- ● 3 stalks green onions
- ● 1 tbsp toasted sesame seeds
- ● 1 tsp salt
Instructions
- 1Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a large bowl until smooth.
- 2Pat the chicken thighs dry with paper towels and season with salt. Add them to the bowl and toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
- 3Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Brush the rack lightly with vegetable oil.
- 4Arrange the chicken thighs skin-side up on the rack, reserving the remaining marinade in the bowl. Roast for 20 minutes.
- 5Remove the pan from the oven and brush the reserved marinade generously over each thigh. Return to the oven and roast for another 10 minutes.
- 6Switch the oven to broil on high. Broil the chicken for 3 to 5 minutes, watching closely, until the glaze is deeply caramelized and the skin is crispy.
- 7Let the chicken rest for 5 minutes, then transfer to a serving platter. Garnish with sliced green onions and toasted sesame seeds.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 38g |
| Carbohydrates | 12g |
| Fat | 24g |
