Juicy Korean Chicken Thighs (Printable)
Honey-soy and gochujang-marinated chicken thighs, caramelized and juicy, topped with sesame and green onions.
# What You 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
# How To Make It:
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 20–25 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 Suggestions:
01 -
- The gochujang gives everything a deep, savory heat that clings to the chicken and caramelizes into something almost candy like on the outside.
- You probably have most of the marinade ingredients sitting in your pantry right now, which means dinner is closer than you think.
- It works beautifully whether you bake it, grill it, or pan sear it, so you are never locked into one method.
02 -
- Do not skip the marinating time, because 30 minutes is the bare minimum and anything less means the chicken will taste like chicken with sauce on it rather than chicken that has been transformed from the inside out.
- If you want those irresistibly crispy charred edges, flip on the broiler for the last two minutes and watch it like a hawk because the line between gorgeous and burnt is remarkably thin.
03 -
- Pat the chicken thighs dry before adding them to the marinade because excess moisture dilutes the flavors and prevents that caramelized crust from forming properly.
- Save a spoonful of marinade before it touches the raw chicken and brush it on during the last few minutes of cooking for an extra layer of concentrated glaze.