Description
Tender and juicy oven baked Korean chicken thighs marinated in a flavorful blend of soy sauce, garlic, ginger, and gochujang. This easy recipe delivers a perfect balance of sweet, spicy, and savory flavors, ideal for a delicious weeknight dinner.
Ingredients
8 bone-in, skin-on chicken thighs
1/4 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 teaspoon black pepper
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Instructions
Preheat the oven to 425°F (220°C).
In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, rice vinegar, brown sugar, and black pepper until well combined.
Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken thighs skin-side up on the wire rack, allowing excess marinade to drip off.
Bake the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.
Remove the chicken from the oven and let it rest for 5 minutes.
Sprinkle the chicken with toasted sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes