Gochujang Glazed Chicken Thighs (Printable)

Juicy chicken thighs baked in tangy, spicy gochujang glaze for a bold and savory Korean-inspired main dish.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2.5 pounds)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon ground black pepper

→ Gochujang Glaze

04 - 3 tablespoons gochujang (Korean fermented chili paste)
05 - 2 tablespoons soy sauce
06 - 2 tablespoons honey
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 2 garlic cloves, minced
10 - 1 teaspoon freshly grated ginger

→ Garnish

11 - 1 tablespoon sesame seeds
12 - 2 green onions, thinly sliced

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with foil and lightly oil the surface.
02 - Pat chicken thighs dry with paper towels. Season evenly on both sides with kosher salt and ground black pepper.
03 - In a small bowl, vigorously whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the mixture is smooth.
04 - Place chicken thighs skin-side up on the prepared baking sheet. Brush a generous layer of gochujang glaze over each thigh, reserving some glaze for later use.
05 - Roast chicken thighs for 25 minutes. Remove from oven, brush with remaining glaze, and return to oven for 5–7 minutes or until chicken reaches an internal temperature of 165°F and glaze has caramelized.
06 - Let chicken rest for 5 minutes. Finish with a sprinkle of sesame seeds and sliced green onions before serving.

# Expert Tips:

01 -
  • Full of satisfying flavor from Korean gochujang chili paste
  • Uses everyday ingredients you probably have on hand
  • Ready in under an hour making it perfect for busy nights
  • Great for meal prep leftovers taste incredible cold or reheated
  • Easy to customize for spicy or mild preferences
02 -
  • High in protein keeps you full
  • Naturally dairy free fits many diets
  • Pairs perfectly with simple steamed rice
  • You can adjust gochujang for less or more heat
  • This glaze works wonders on roasted veggies and tofu
03 -
  • Let chicken rest after baking so juices reabsorb creating extra tender bites
  • Always taste your glaze before brushing to adjust sweetness or spice
  • Do not skip drying the chicken skin before cooking crispy texture depends on it

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