Juicy Korean Chicken Thighs (Printable)
Juicy Korean-style chicken thighs marinated in soy, garlic, ginger and gochujang, grilled or baked until caramelized.
# What You'll 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
# Directions:
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. 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 onto the preheated grill. Bake or grill for 20 to 25 minutes, turning halfway through, until the internal temperature reaches 165°F and the exterior is deeply caramelized.
05 - For an extra-crisp exterior, transfer the chicken to the broiler for the final 2 minutes of cooking, watching carefully to avoid burning.
06 - Transfer the chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you barely have to think once dinner time rolls around.
- Gochujang gives everything a deep, savory warmth without setting your mouth on fire.
02 -
- Once I rushed the marination and the chicken was fine but never transcendent so give it time if you can.
- A two minute blast under the broiler at the end changes the texture completely and is absolutely worth the extra step.
03 -
- If you cannot find gochujang a mix of sriracha and a spoonful of miso paste gets you surprisingly close.
- Pat the chicken thighs dry before adding them to the marinade because excess moisture dilutes the flavor.