Juicy Korean Chicken Thighs (Printable)
Soy-garlic marinated Korean chicken thighs, grilled or baked until caramelized and tender.
# 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, ensuring every piece is evenly 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 to 25 minutes, turning halfway through, until the internal temperature reaches 165°F and the exterior is caramelized.
05 - Transfer the cooked chicken to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Suggestions:
01 -
- The marinade doubles as a glaze, so every bite carries this concentrated sweet and savory punch that makes people close their eyes when they eat.
- Chicken thighs are forgiving and juicy by nature, meaning even if you overshoot the cooking time by a few minutes, dinner still turns out beautifully.
02 -
- I once tried marinating overnight and the chicken turned mushy because the soy sauce and vinegar broke down the protein too aggressively, so stick to a maximum of 6 hours.
- If you want that shatteringly crisp edge, flip your oven to broil for the final 2 minutes and watch it like a hawk because the line between caramelized and burnt is paper thin.
03 -
- Pat the chicken thighs dry with paper towels before adding the marinade because excess moisture creates a barrier that prevents the flavors from penetrating the meat.
- Save the leftover marinade, bring it to a full boil for one minute, and brush it on during the last few minutes of cooking for an extra layer of concentrated glaze.