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Baked Korean BBQ Chicken

An easy baked version of Korean BBQ Chicken that is also soy-free and refined sugar-free. Serve it with your favorite sides for a complete meal! See the post above for grilling instructions.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 to 10 Servings
Calories: 304 kcal
Course: Main Course
Cuisine: Korean , American

Ingredients

  • 3 lbs boneless skinless chicken thighs about 8 to 10 thighs
  • ½ cup coconut aminos*
  • 4 Tbsp gochugang
  • 3 Tbsp honey
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tbsp fresh ginger peeled and grated
  • 3 large cloves garlic minced
For Serving:
  • sesame seeds
  • 4 stalks  green onion 
  • 1 to 2 limes cut into wedges

Instructions

    Cup of Yum
  1. Add all of the sauce ingredients to a small bowl or measuring cup or bowl and stir well until combined.
  2. Transfer the raw chicken thighs to a large zip lock bag, along with all of the marinade. Seal the bag then move the contents around until the chicken pieces are coated in marinade. You can also perform this step using a large bowl covered with plastic wrap instead of a plastic bag.
  3. Marinate in the refrigerator for at least 20 minutes, up to 12 hours.
  4. When you’re ready to bake the chicken, preheat the oven to 425 degrees Fahrenheit.
  5. Transfer the chicken thighs and all of the marinade to a large casserole dish or baking dish and arrange them in a single layer. A large rimmed baking sheet works too but I recommend using something that has a deep lip to catch all of the juices. I find a casserole dish works best for easy clean up.
  6. Bake on a shelf that is either in the center of the oven or one shelf up from the center for 12 to 18 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  7. Remove the chicken from the oven and spoon the juices from the bottom of the pan on top of the chicken pieces to baste it.
  8. Change the oven setting to the high broil setting and place the chicken back into the oven. Broil for 5 to 8 minutes, or until the thighs are golden brown and crispy. Chicken thighs taste best once they have reached an internal temperature of 180 to 190 degrees F. Insert a digital thermometer into the thickest part of the thigh to check the temperature. Remove the chicken from the oven and allow it to rest for at least 10 minutes before serving. Garnish chicken with sesame seeds, chopped green onions and serve with fresh lime slices. Spoon the juices over the chicken and enjoy with your favorite side dishes. I recommend serving the cooked chicken with steamed white rice or brown rice to soak up the juices and stir fry vegetables for a complete meal.

Notes

  • *Use low-sodium soy sauce or liquid aminos as a replacement for the coconut aminos if you’d like.
  • *Use low-sodium soy sauce or liquid aminos as a replacement for the coconut aminos if you’d like.

Nutrition Information

Serving 1Serving (of 10) Calories 304kcal (15%) Carbohydrates 7g (2%) Protein 29g (58%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Cholesterol 87mg (29%) Sodium 476mg (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 8to 10 Servings

Amount Per Serving

Calories 304

% Daily Value*

Serving 1Serving (of 10)
Calories 304kcal 15%
Carbohydrates 7g 2%
Protein 29g 58%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Cholesterol 87mg 29%
Sodium 476mg 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.