Juicy Korean Chicken Thighs (Printable Version)

Soy, garlic and gochujang-marinated chicken thighs, grilled or baked until glossy, caramelized, and tender.

# What You 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 well combined.
02 - Place the chicken thighs in a large resealable bag or shallow bowl. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. 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 20–25 minutes, turning halfway through, until the internal temperature reaches 165°F and the exterior is deeply caramelized.
05 - Transfer the cooked chicken to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The soy, ginger, and gochujang marinade creates a sticky caramelized crust that is absolutely irresistible.
  • Boneless thighs stay incredibly juicy even if you accidentally leave them a minute too long.
  • Everything marinates in one bag so cleanup is almost nothing.
02 -
  • Do not skip the marinating time because the soy and ginger need at least 30 minutes to penetrate the meat.
  • If you broil the chicken for the last two minutes you get an incredible caramelized crust but watch it closely because the honey burns fast.
03 -
  • Pound the thicker parts of the thighs slightly so they cook evenly and you avoid burnt edges with underdone centers.
  • Save any leftover marinade, boil it for three full minutes, and brush it on during the last few minutes of cooking for an extra sticky glaze.

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