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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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).
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.
Once the chicken is cooked, brush it with some of the simmered marinade for extra flavor and a glossy finish.
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
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 41.7 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
