Juicy Korean Chicken Thighs (Printable)
Juicy Korean-style chicken thighs marinated in soy, garlic, ginger 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:
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 well combined.
02 - Place the chicken thighs in a large resealable bag or shallow bowl. Pour the marinade over the chicken, ensuring every piece is thoroughly 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 to 25 minutes, turning once halfway through, until the internal temperature reaches 165°F and the exterior is deeply caramelized.
05 - Transfer the chicken to a serving platter. Scatter toasted sesame seeds and thinly sliced green onions over the top. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade works like magic, transforming humble chicken thighs into something you would happily pay restaurant prices for.
- It genuinely could not be simpler to throw together on a weeknight with pantry staples you probably already have.
02 -
- Skipping the marinating time is the fastest way to end up with chicken that tastes fine but never reaches its full potential.
- A two minute broil at the end creates a slightly charred, crispy surface that completely changes the texture for the better.
03 -
- Let the chicken sit at room temperature for about ten minutes before cooking so it cooks evenly from edge to center.
- Saving a spoonful of marinade before adding raw chicken gives you a quick basting sauce for the last few minutes on the grill.