Juicy Korean Chicken Thighs (Print Page)

Korean-style chicken thighs marinated in soy, garlic, ginger and gochujang, grilled or baked to a caramelized finish.

# 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

# Directions:

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. Seal and 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, letting excess drip off. Arrange the thighs on a parchment-lined baking sheet or place directly onto the preheated grill grates. Bake or grill for 20 to 25 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is caramelized.
05 - Transfer the cooked chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The marinade works its magic in just 30 minutes, making this totally achievable on a busy weeknight when takeout feels like the only option.
  • Gochujang brings a savory depth that regular hot sauce simply cannot replicate, and once you keep a tub in your fridge you will find excuses to use it in everything.
02 -
  • Do not skip the resting time in the marinade because 30 minutes is truly the bare minimum and anything less leaves the chicken tasting flat and one dimensional.
  • If you want that restaurant quality char, flip the chicken with tongs instead of a spatula so you do not press out all the juices.
03 -
  • If you cannot find gochujang anywhere, mix equal parts sriracha and miso paste for a reasonable approximation that still delivers on flavor.
  • Make a double batch of the marinade and keep half in the fridge because it works wonders on tofu, pork chops, and even roasted cauliflower.

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