Juicy Korean Chicken Thighs (Printable)
Soy-ginger marinated chicken thighs, grilled or baked until caramelized, finished with sesame and scallions.
# 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
# Steps:
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 chicken reaches an internal temperature of 165°F and develops a caramelized exterior.
05 - 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 gochujang marinade caramelizes into the most gorgeous sticky glaze without any fuss.
- Eight chicken thighs disappear faster than you expect when you set these on the table.
02 -
- If you marinate longer than six hours the soy sauce can make the chicken mushy so set a reminder.
- That two minute broil at the end transforms good chicken into something people will beg you to make again.
03 -
- Pat the chicken dry before marinating so the sauce clings instead of sliding off.
- Save a spoonful of fresh marinade before adding raw chicken to brush on during cooking for extra glaze.