Save to Pinterest Succulent chicken thighs are coated in a bold gochujang glaze and oven-roasted to juicy perfection. The blend of fermented chili paste, honey, soy sauce, and aromatics gives each piece a sweet, spicy, and savory kick. Finish with toasted sesame seeds and green onions for extra flavor and crunch. Ideal for weeknight meals, these chicken thighs pair beautifully with steamed rice and vegetables. Easy to prepare and packed with satisfying depth, this dish showcases Korean flavors in a simple, elegant main.
Juicy chicken thighs glazed with a sweet spicy and savory Korean gochujang sauce always rescue my weeknight dinner rut. This recipe delivers major flavor with minimal effort so you enjoy restaurant-quality results at home without much fuss.
When I first made this my teenage son declared it his favorite chicken ever and even asked for seconds. Now it has a permanent spot on our family rotation especially when we want a little culinary adventure without needing takeout.
Ingredients
- Chicken thighs: bone-in skin-on about 1.2 kg or 2.5 pounds choose fresh for best juiciness and flavor
- Kosher salt: brings out natural savoriness use flaky for easier coverage
- Black pepper: adds a little earthy heat grind fresh for the most aroma
- Gochujang: Korean chili paste provides deep umami and gentle spice seek a fermented brand for richer taste
- Soy sauce: balances saltiness and fragrance look for low-sodium if you want less salt
- Honey: sweetens and helps glaze caramelize choose fragrant wildflower or clover
- Rice vinegar: adds tang and sharpness which brightens the sauce
- Sesame oil: infuses nutty undertones always use toasted for maximum aroma
- Garlic: fresh minced gives punch and warmth
- Ginger: grated fresh boosts zing and subtle heat
- Sesame seeds: for garnish toast lightly in a pan for extra flavor
- Green onions: sliced thin for sparkle and sharp bite grab firm bright stalks
Instructions
- Prepare the Oven:
- Preheat your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit. Line a baking sheet with foil then lightly oil it. This ensures easy cleanup and prevents chicken from sticking.
- Season the Chicken:
- Pat chicken thighs completely dry using paper towels. This helps the skin crisp in the oven. Season both sides with kosher salt and freshly ground black pepper pressing so seasoning adheres well.
- Make the Gochujang Glaze:
- Combine gochujang soy sauce honey rice vinegar sesame oil minced garlic and grated ginger in a small bowl. Whisk these ingredients vigorously until the mixture becomes completely smooth and glossy. This glaze is the heart of your dish so make sure it is well incorporated.
- Arrange and Brush:
- Lay chicken thighs skin-side up on the prepared baking sheet spaced apart so heat circulates evenly. Using a pastry brush paint a generous layer of glaze over each thigh covering all exposed skin. Reserve some glaze for later which adds extra stickiness and shine.
- Roast and Baste:
- Place pan in oven and roast for twenty-five minutes uninterrupted. After this initial cook carefully remove chicken and brush them again with remaining glaze. Return to oven and roast another five to seven minutes just until internal temperature reaches seventy-four degrees Celsius or one hundred sixty-five degrees Fahrenheit. The glaze should begin to caramelize with some bubbling edges.
- Rest and Garnish:
- Remove from oven and let chicken rest at least five minutes for juices to settle. Sprinkle with sesame seeds and sliced green onions right before serving so the fresh notes pop.
Save to Pinterest Sesame oil makes everything smell amazing and reminds me of my grandmother's kitchen where every dish had a secret nutty finish. I like using wildflower honey which brings a subtle floral note sometimes my daughter helps drizzle it before baking and she always giggles at the sticky mess.
Storage Tips
Keep leftovers in an airtight container in the fridge up to three days. Reheat gently in the oven or microwave for the juiciest texture. Cold leftovers make great toppings for salads or grain bowls.
Ingredient Substitutions
Swap chicken thighs with drumsticks or boneless breasts for faster cooking. If you need gluten-free use tamari instead of soy sauce and seek certified gluten-free gochujang. Agave can be used in place of honey for plant-based diets.
Serving Suggestions
Serve these chicken thighs over fluffy jasmine rice or brown rice with a side of sautéed bok choy or simple cucumber salad. Add a sprinkle of fresh cilantro or a wedge of lime for extra brightness.
Cultural Insights
Gochujang is a staple in Korean cooking valued for its deep fermented flavor and versatility. Koreans often use it as a base for marinades stir-fries and dipping sauces. The balance of sweet spicy and tangy flavors reflects classic Korean taste harmony.
Save to Pinterest Try letting everyone add fresh garnish right at the table for extra fun. Leftovers are so tasty you'll want to make a double batch next time.
Recipe Help & Support
- → What does gochujang add to the chicken?
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Gochujang brings a spicy, sweet, and umami-rich flavor, creating depth and complexity in the glaze.
- → Can I use boneless chicken instead?
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Yes, boneless chicken thighs or breasts can be used. Adjust the cooking time as they cook quicker than bone-in.
- → How do I ensure crispy skin?
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Broil the chicken for 2-3 minutes at the end of roasting to create a crisp, caramelized skin.
- → What sides work well with this dish?
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Steamed rice and sautéed vegetables complement the flavors and create a balanced meal.
- → Is it possible to make a vegetarian version?
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Use the gochujang glaze on roasted cauliflower or tofu for a flavorful meatless option.
- → Are there any allergen concerns?
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Check for soy and sesame in ingredients. Use gluten-free gochujang if needed and review all product labels.
