Juicy Korean Chicken Thighs (Printable)

Tender Korean-style chicken thighs marinated in soy, honey and gochujang, roasted until caramelized and juicy.

# What you'll need:

→ Chicken

01 - 8 boneless, skinless chicken thighs

→ Marinade

02 - 1/4 cup soy sauce
03 - 2 tablespoons sesame oil
04 - 2 tablespoons honey
05 - 1 tablespoon brown sugar
06 - 2 tablespoons rice vinegar
07 - 4 cloves garlic, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1 1/2 tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, finely sliced
12 - 1/2 teaspoon black pepper

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, sliced

# Directions:

01 - In a mixing bowl, whisk together soy sauce, sesame oil, honey, brown sugar, rice vinegar, garlic, ginger, gochujang, sesame seeds, spring onions, and black pepper until well combined.
02 - Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken and toss to coat thoroughly. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
03 - Preheat oven to 425°F. Line a baking tray with aluminum foil or parchment paper.
04 - Remove chicken from the marinade, shaking off any excess. Arrange the thighs in a single layer on the prepared baking tray.
05 - Roast for 22 to 25 minutes, turning once halfway through, until the chicken is caramelized and reaches an internal temperature of 165°F. For extra caramelization, broil for 2 to 3 minutes at the end.
06 - Let the chicken rest for 3 to 5 minutes. Garnish with toasted sesame seeds and sliced spring onions before serving.

# Expert Suggestions:

01 -
  • The gochujang marinade caramelizes into a sticky glaze that tastes like you spent all day when you really just threw things in a bowl.
  • Boneless thighs are forgiving and stay juicy even if you accidentally overcook them a minute too long.
02 -
  • Do not skip the rest period because cutting into the chicken immediately means all those juices end up on your cutting board instead of in the meat.
  • The marinade can burn quickly under the broiler due to the honey and sugar so stay right there and watch through the oven door.
03 -
  • Poke a few holes in each thigh with a fork before marinating so the sauce penetrates deeper into the meat.
  • Save any leftover marinade from the bag, boil it for two full minutes, and drizzle it over the finished chicken for extra glaze.

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