Juicy Korean Chicken Thighs (Printable)
Soy-garlic-ginger marinated Korean chicken thighs, grilled or baked until caramelized and juicy.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 2.6 lb)
→ Marinade
02 - 1/4 cup soy sauce
03 - 2 tablespoons honey
04 - 2 tablespoons sesame oil
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame seeds
10 - 1/2 teaspoon black pepper
11 - 2 green onions, finely sliced
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced
# Directions:
01 - In a mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, minced ginger, gochujang, rice vinegar, toasted sesame seeds, black pepper, and sliced green onions until fully combined.
02 - Place the chicken thighs in a large resealable bag or shallow bowl. Pour the marinade over the chicken, turning each piece to ensure even coating. Refrigerate for at least 30 minutes, or up to 6 hours for deeper flavor penetration.
03 - Preheat the oven to 425°F or set a grill to medium-high heat.
04 - Remove the chicken from the marinade and arrange on a parchment-lined baking sheet or place directly onto the preheated grill. Bake or grill for 20 to 25 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is deeply caramelized.
05 - Transfer the chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Hints:
01 -
- The gochujang marinade creates this sticky caramelized crust that is genuinely addictive and impossible to stop eating.
- It requires only 15 minutes of hands on work but tastes like you spent hours over a stove.
- Everyone at my table goes quiet after the first bite and that is always the best compliment.
02 -
- If you marinate the chicken longer than 6 hours the soy sauce will start to cure the meat and make it mushy rather than tender.
- Broiling for the last 2 minutes creates a crispy charred edge that takes this from very good to absolutely unforgettable.
03 -
- Poke a few shallow holes in each chicken thigh with a fork before marinating so the sauce seeps all the way to the center instead of just coating the surface.
- Pat the chicken dry before adding it to the marinade because excess moisture dilutes the flavors and prevents good caramelization later.