Spicy Gochujang Glazed Chicken Thighs
Spicy Gochujang Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Gochujang Glaze
- 1/4 cup gochujang, Korean chili paste
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons water
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides of the chicken with salt and black pepper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, whisk together all the glaze ingredients: gochujang, soy sauce, brown sugar, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and water. Set aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the skillet. Sear for 6 to 8 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 8 min
- 4
Flip the chicken thighs. Pour the prepared gochujang glaze evenly over the chicken. Transfer the skillet to the preheated oven.
⏱️ 2 min•🌡️ 400
- 5
Bake for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze has thickened and caramelized. Baste the chicken with the glaze from the pan a couple of times during baking for extra flavor.
⏱️ 22 min•🌡️ 400
- 6
Remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving. Garnish with toasted sesame seeds and thinly sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Gochujang Glaze
- 1/4 cup gochujang, Korean chili paste
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons water
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides of the chicken with salt and black pepper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, whisk together all the glaze ingredients: gochujang, soy sauce, brown sugar, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and water. Set aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the skillet. Sear for 6 to 8 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 8 min - 4
Flip the chicken thighs. Pour the prepared gochujang glaze evenly over the chicken. Transfer the skillet to the preheated oven.
⏱️ 2 min•🌡️ 400 - 5
Bake for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze has thickened and caramelized. Baste the chicken with the glaze from the pan a couple of times during baking for extra flavor.
⏱️ 22 min•🌡️ 400 - 6
Remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving. Garnish with toasted sesame seeds and thinly sliced green onions.
⏱️ 5 min