Juicy Korean Chicken Thighs (Printable Version)
Marinated Korean chicken thighs glazed with soy, honey, sesame and gochujang, grilled or baked until caramelized.
# What You Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 2.6 lb)
→ 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 Make:
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, ensuring every piece is evenly coated. 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 onto the preheated grill. Bake or grill for 20–25 minutes, turning once halfway through, until the internal temperature reaches 165°F and the exterior is deeply caramelized.
05 - For an extra-caramelized crust, switch the oven to broil for the final 2 minutes of cooking, watching closely to prevent burning.
06 - Transfer the chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The gochujang gives everything a sticky, caramelized crust that tastes like you spent all day cooking when you barely broke a sweat.
- Eight chicken thighs means generous seconds for everyone and the marinade doubles as the most incredible glaze.
02 -
- Do not skip the marinating time because 30 minutes is the bare minimum for the flavors to penetrate and anything less leaves the chicken tasting flat.
- If you broil for the last two minutes of cooking the edges get irresistibly crispy and charred in the best possible way.
03 -
- Pat the chicken thighs dry before marinating so the soy sauce clings to the meat rather than sliding off excess moisture.
- Save a spoonful of marinade before adding the raw chicken and brush it on during the last few minutes of cooking for an extra layer of glaze.