Juicy Korean Chicken Thighs (Printable version)

Savory-sweet marinated Korean chicken thighs roasted until caramelized, finished with sesame and spring onions.

# List of ingredients:

→ Chicken

01 - 8 boneless, skinless chicken thighs

→ Marinade

02 - ¼ cup soy sauce
03 - 2 tablespoons sesame oil
04 - 2 tablespoons honey
05 - 1 tablespoon brown sugar
06 - 2 tablespoons rice vinegar
07 - 4 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1½ tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, finely sliced
12 - ½ teaspoon black pepper

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, sliced

# Directions:

01 - In a mixing bowl, whisk together the soy sauce, sesame oil, honey, brown sugar, rice vinegar, minced garlic, grated ginger, gochujang, toasted sesame seeds, sliced spring onions, and black pepper until well combined.
02 - Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken and toss to coat evenly. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 8 hours for deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil or parchment paper to prevent sticking and simplify cleanup.
04 - Remove the chicken thighs from the marinade, shaking off any excess liquid. Arrange them in a single layer on the prepared baking tray, ensuring even spacing for proper caramelization.
05 - Roast for 22–25 minutes, flipping the thighs once halfway through cooking, until the exterior is caramelized and the internal temperature registers 165°F. For additional char and caramelization, broil for 2–3 minutes at the end of roasting.
06 - Allow the chicken to rest for 3–5 minutes to redistribute juices. Garnish with toasted sesame seeds and sliced spring onions before serving. Pair with steamed rice, kimchi, and sautéed greens for a complete Korean-style meal.

# Expert Advice:

01 -
  • The gochujang marinade creates a sticky, caramelized crust that rivals any Korean barbecue joint without needing a grill.
  • It reheats beautifully the next day, making it a secretly perfect lunch leftover that will have your coworkers jealous.
02 -
  • Do not skip the resting step because cutting into the chicken immediately sends all those flavorful juices running onto the cutting board.
  • Crowding the pan is the fastest way to end up with steamed rather than caramelized chicken, so use two trays if necessary.
03 -
  • Marinate overnight if you can because the flavor difference between 30 minutes and 8 hours is genuinely dramatic.
  • Pat the chicken slightly dry before roasting so the marinade does not burn onto the foil before the skin has a chance to caramelize properly.

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