Oven Baked Korean Chicken Thighs
Juicy 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 tender, these chicken thighs are easy to prepare and packed with authentic Korean flavors.
- 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 red 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 vegetable oil
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Instructions
Preheat the oven to 425°F (220°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 well combined to make the marinade.
Pat the chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag and pour the marinade over the chicken. Toss to coat evenly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Line a baking sheet with aluminum foil and lightly brush with vegetable oil to prevent sticking.
Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, spacing them evenly.
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 slightly crispy.
If desired, switch the oven to broil and broil the chicken for 2 to 3 minutes to crisp up the skin further, watching carefully to prevent burning.
Remove the chicken from the oven and let rest for 5 minutes.
Garnish with toasted sesame seeds and sliced green onions before serving.