Korean Pan Grilled Chicken
Elevate your weeknight dinner with this irresistible Korean Pan Grilled Chicken, a flavor-packed dish that's as easy to make as it is delicious. Tender, juicy chicken thighs are marinated in a mouthwatering combination of soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar, delivering the perfect balance of sweet, savory, and spicy flavors. The marinade doubles as a glaze, creating a beautifully caramelized finish that will leave your taste buds dancing. Cooked to perfection in a skillet or grill pan, this crowd-pleaser is ready in under 40 minutes, making it an ideal choice for busy evenings. Garnished with toasted sesame seeds and fresh green onions, it pairs beautifully with steamed rice or a crisp side salad. Perfect for lovers of Korean cuisine, this recipe will make your kitchen smell irresistible and your plate look stunning.
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
- 2 tablespoons neutral oil (e.g., vegetable or canola oil, for cooking)
Directions
Step 1
1. In a medium-sized bowl, prepare the marinade by mixing soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Whisk until smooth and well combined.
Step 2
2. Place the chicken thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor.
Step 3
3. Heat a large skillet or grill pan over medium heat and add the neutral oil.
Step 4
4. Remove the chicken thighs from the marinade, allowing any excess to drip off (reserve the remaining marinade for later). Place the chicken in the hot skillet, smooth side down.
Step 5
5. Cook the chicken for 6-7 minutes on the first side, without moving it, to develop a nice sear.
Step 6
6. Flip the chicken and cook for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C).
Step 7
7. While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then lower the heat and simmer for 2-3 minutes, allowing it to thicken slightly.
Step 8
8. Once the chicken is cooked through, brush it generously with the thickened sauce on both sides. Cook for an additional 1-2 minutes to caramelize the sauce slightly.
Step 9
9. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Step 10
10. Garnish with sesame seeds and chopped green onions, if desired, and serve hot. Enjoy with steamed rice, vegetables, or a fresh salad.
Nutrition Facts
| Serving size | (645.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1512.7 |
| Total Fat 91.5g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 500mg | 0% |
| Sodium 3414.7mg | 0% |
| Total Carbohydrate 61.8g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 41.8g | |
| Protein 114.5g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 211.9mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1433.5mg | 0% |
Source of Calories