Korean Chicken Thighs Recipe
User Reviews
4.9
Korean Chicken Thighs Recipe
Description
This recipe uses a marinade combining sweet honey and spicy-salty gochujang with aromatic ginger and garlic. The chicken thighs soak in this mixture for one to 24 hours, allowing deep flavor penetration. Baking at a high temperature cooks the chicken through, and finishing under the broiler adds a darker, flavorful charred surface that contrasts with the tender interior.
The final dish is garnished with sesame seeds and sliced green onions, adding texture and freshness. Alternatively, the excess sauce can be thickened by boiling separately and then used to baste for additional glaze and flavor intensity.
These chicken thighs pair well with plain rice or cauliflower rice, balancing the bold marinade. The interplay of sweet honey and fermented chili paste defines the distinctive Korean flavor profile.
Choosing gochujang carefully is advised due to variations in ingredients by brand. Letting the chicken come to room temperature before baking helps ensure even cooking.
Ingredients
- 3 tablespoons honey
- 3 tablespoons gochujang see notes, Korean chili paste
- 1 tablespoon soy sauce use coco aminos for paleo
- 1 teaspoon sesame oil
- 1 teaspoon ginger finely minced
- 2 cloves garlic finely minced
- 1 ½ lb chicken thigh boneless, skinless
- sesame seeds to serve, sliced green onions
- green onion to serve, sliced green onions
Instructions
- In a medium-sized baking dish, mix the honey, gochujang, coco aminos, sesame oil, ginger, and garlic.
- Add the chicken thighs and mix them around in the marinade. Let the chicken marinate for 1-24 hours in your fridge.
- Preheat your oven to 425 degrees Fahrenheit. Remove the chicken from your fridge and let it come to room temperature while your oven preheats. Bake the chicken for 20 minutes. Turn your oven to broil and broil the chicken for another 5-10 minutes, until the chicken starts to darken.
- OPTIONAL STEP: For a thicker sauce, pour the sauce from the baking dish into a small frying pan and boil it rapidly for 3-4 minutes, until it thickens. Baste the chicken with the thickened sauce and broil it for a few minutes, until it turns dark red.
- Serve the chicken with sesame seeds and sliced green onions on top.
Notes
- Check gochujang labels carefully if following a strict paleo or gluten-free diet, as ingredient lists vary.
- The chicken can marinate anywhere from 1 to 24 hours for flavor; longer marinating intensifies taste.
- Serve the cooked chicken with rice or cauliflower rice to complement the spicy-sweet marinade.
- If desired, thicken the leftover marinade by boiling to use as a glaze for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 331kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 302mg | 13% |
| Potassium | 1105mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 104mg | 116% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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