Juicy Korean Chicken Thighs (Print Version)
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
# How to Make It:
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, making sure every piece is thoroughly coated. Seal and 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, allowing it to reach the proper temperature before cooking.
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 once halfway through, until the internal temperature reaches 165°F and the exterior is deeply caramelized.
05 - Transfer the cooked chicken thighs to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade doubles as a glaze so every bite is packed with caramelized umami goodness that clings to the chicken like magic.
- It genuinely takes about ten minutes of hands on work and the oven does all the heavy lifting while you pour yourself a drink.
- Leftovers if you are lucky enough to have them make the most incredible fried rice the next day.
02 -
- Do not skip the marinating time because 30 minutes is the bare minimum and anything less means the chicken will taste flat and you will wonder what went wrong.
- If you want that extra crispy char on the edges hit the chicken under the broiler for the final two minutes and watch it like a hawk because the line between perfect and burnt is about thirty seconds.
03 -
- Freeze any leftover marinade in an ice cube tray and drop a cube into soups or stir fries for an instant flavor bomb that will make you feel like a genius.
- Poke a few holes in each chicken thigh with a fork before marinating so the flavors penetrate deeper and every single bite is seasoned all the way through.