Juicy Korean Chicken Thighs (Printable version)
Gochujang-soy marinated chicken thighs, grilled or baked until caramelized and juicy, finished with sesame and scallions.
# What you need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 2.6 lbs)
→ Marinade
02 - 1/4 cup soy sauce
03 - 2 tablespoons honey
04 - 2 tablespoons sesame oil
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame seeds
10 - 1/2 teaspoon black pepper
11 - 2 green onions, finely sliced
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced
# How To:
01 - In a mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, minced ginger, gochujang, rice vinegar, toasted sesame seeds, black pepper, and sliced green onions until fully combined.
02 - Place the chicken thighs in a large resealable bag or shallow bowl. Pour the marinade over the chicken, making sure every piece is evenly coated. Seal and refrigerate for at least 30 minutes, or up to 6 hours for deeper flavor penetration.
03 - Preheat the oven to 425°F or set a grill to medium-high heat.
04 - Remove the chicken from the marinade and arrange on a parchment-lined baking sheet or place directly on the preheated grill. Bake or grill for 20 to 25 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is caramelized.
05 - Transfer the cooked chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get massive flavor with almost zero hands on effort.
- Gochujang gives a gentle, complex warmth that even picky eaters seem to welcome without complaint.
02 -
- Do not skip the marinating time, because 15 minutes will barely get past the surface and you will wonder what all the fuss is about.
- A quick two minute blast under the broiler at the end transforms the exterior from good to irresistibly sticky and charred.
03 -
- If you cannot find gochujang, sriracha mixed with a teaspoon of miso paste gets you surprisingly close to that fermented depth.
- Let the cooked chicken rest for three minutes before serving so the juices redistribute instead of running out onto the plate.