0 from 99 votes
Korean Chicken Thighs
Sweet and spicy baked Korean Chicken Thighs
Prep Time
10 mins
Cook Time
10 mins
Marinating Time
30 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 283 kcal
Course:
Dinner
Cuisine:
Korean , American
Ingredients
- 1 lb boneless, skinless chicken thighs
marinade
- 1.5 tbsp rice vinegar
- ¼ cup brown sugar
- ½ cup low sodium soy sauce
- 3 tbsp Gochujang
- 1 tbsp ginger grated
- 4 garlic minced
glaze
- 1 tbsp rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp Gochujang
- 1/4 cup brown sugar
Instructions
- Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
- When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
- Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
- While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
- In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.
Cup of Yum
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
36g
(12%)
Protein
24g
(48%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
108mg
(36%)
Sodium
1308mg
(55%)
Potassium
443mg
(13%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1308mg | 55% |
| Potassium | 443mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.