Spicy Gochujang Glazed Chicken Thighs
Spicy Gochujang Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
For the Gochujang Glaze
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp brown sugar, packed
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 2 tbsp water
For Garnish (Optional)
- 1 tsp sesame seeds, toasted
- 2 stalks green onions, sliced
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels. Season both sides generously with 1/2 tsp kosher salt and 1/4 tsp black pepper.
⏱️ 5 min•🌡️ 400°F
- 2
In a large oven-safe skillet (cast iron or similar), heat 1 tbsp vegetable oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 8-10 minutes until the skin is deeply golden brown and crispy. Flip the chicken thighs and sear for another 2-3 minutes on the other side.
⏱️ 13 min
- 3
While the chicken sears, prepare the gochujang glaze. In a medium bowl, whisk together 1/4 cup gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp packed brown sugar, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sesame oil, and 2 tbsp water until well combined and smooth.
⏱️ 5 min
- 4
Pour the prepared gochujang glaze over the seared chicken thighs in the skillet, ensuring all pieces are coated. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze has thickened and caramelized. Baste once or twice during baking if desired.
⏱️ 20 min•🌡️ 165°F
- 5
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with 1 tsp toasted sesame seeds and 2 sliced green onions, if using. Serve hot with your favorite side dishes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
For the Gochujang Glaze
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp brown sugar, packed
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 2 tbsp water
For Garnish (Optional)
- 1 tsp sesame seeds, toasted
- 2 stalks green onions, sliced
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels. Season both sides generously with 1/2 tsp kosher salt and 1/4 tsp black pepper.
⏱️ 5 min•🌡️ 400°F - 2
In a large oven-safe skillet (cast iron or similar), heat 1 tbsp vegetable oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 8-10 minutes until the skin is deeply golden brown and crispy. Flip the chicken thighs and sear for another 2-3 minutes on the other side.
⏱️ 13 min - 3
While the chicken sears, prepare the gochujang glaze. In a medium bowl, whisk together 1/4 cup gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp packed brown sugar, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp sesame oil, and 2 tbsp water until well combined and smooth.
⏱️ 5 min - 4
Pour the prepared gochujang glaze over the seared chicken thighs in the skillet, ensuring all pieces are coated. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze has thickened and caramelized. Baste once or twice during baking if desired.
⏱️ 20 min•🌡️ 165°F - 5
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with 1 tsp toasted sesame seeds and 2 sliced green onions, if using. Serve hot with your favorite side dishes.
⏱️ 5 min