Oven Baked Korean Chicken Thighs
Deliciously tender and flavorful oven baked Korean chicken thighs marinated in a sweet and savory sauce made with gochujang, soy sauce, garlic, and ginger. Perfectly caramelized and juicy, this dish is easy to prepare and great for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs
3 tablespoons gochujang (Korean chili paste)
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon brown sugar
1/2 teaspoon black pepper
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Instructions
Preheat the oven to 400°F (200°C).
In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, brown sugar, and black pepper until smooth.
Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top. Arrange the chicken thighs skin-side up on the rack, allowing excess marinade to drip off.
Bake in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and crispy.
Remove the chicken from the oven and let it rest for 5 minutes.
Sprinkle toasted sesame seeds and sliced green onions over the chicken before serving.