Korean Roast Chicken Thighs
Bring bold and irresistible flavors to your dinner table with these Korean Roast Chicken Thighs, a perfect balance of savory, sweet, and spicy notes in every bite. Juicy, bone-in, skin-on chicken thighs are marinated in an umami-rich blend of soy sauce, gochujang (Korean chili paste), honey, sesame oil, and aromatic garlic and ginger before being roasted to golden, crispy perfection. The marinade does double duty as a glossy glaze, brushed on for an extra burst of flavor, and the dish is finished with a touch of elegance, thanks to scallions and toasted sesame seeds. Ready in under an hour (plus marinating time), this recipe is a must-try for fans of Korean cuisine. Serve it with steamed rice and your favorite side dishes for a satisfying, flavor-packed meal that’s sure to impress!
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.25 cup Soy sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 stalks Scallions, thinly sliced
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Black pepper
Directions
Step 1
In a medium-sized mixing bowl, whisk together the soy sauce, gochujang, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper until fully combined.
Step 2
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated.
Step 3
Seal the bag or cover the dish with plastic wrap. Marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
Step 4
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup and place a wire rack on top.
Step 5
Remove the chicken thighs from the marinade, letting the excess drip off, and place them skin-side up on the wire rack. Reserve the leftover marinade for later use.
Step 6
Roast the chicken thighs in the preheated oven for 35-40 minutes, or until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
Step 7
While the chicken is roasting, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 2-3 minutes, stirring occasionally, to ensure it is safe to consume.
Step 8
Once the chicken is cooked, brush it with some of the simmered marinade for extra flavor and a glossy finish.
Step 9
Garnish the chicken with sliced scallions and a sprinkle of sesame seeds before serving. Enjoy it hot with steamed rice and your favorite side dishes!
Nutrition Facts
| Serving size | (1118.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2318.6 |
| Total Fat 160.4g | 0% |
| Saturated Fat 42.7g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 729mg | 0% |
| Sodium 3803.9mg | 0% |
| Total Carbohydrate 61.1g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 41.7g | |
| Protein 172.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 184.4mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2167.5mg | 0% |
Source of Calories