These juicy gochujang chicken thighs are full of bold flavor! The spicy and sweet gochujang sauce brings a tasty twist that makes your mouth water.
I love how easy this recipe is—just marinate, bake, and you’re ready to dig in! Serve it with rice to soak up all that yummy sauce. It’s a crowd-pleaser!
Key Ingredients & Substitutions
Gochujang: This Korean chili paste is the star here, giving the chicken its bold flavor. If you can’t find gochujang, try mixing red pepper flakes with a touch of miso paste for a similar kick.
Chicken Thighs: Bone-in and skin-on thighs provide great flavor and moisture during cooking. You can substitute with boneless thighs or chicken breasts, though cooking times may vary for poultry without skin.
Sesame Oil: This oil adds a nutty taste that pairs beautifully with the other flavors. If you don’t have sesame oil, a light olive or canola oil can work in a pinch, though you will lose some of that distinct flavor.
Honey: Honey is used to balance the spice from the gochujang. Maple syrup or brown sugar can be alternative sweeteners if you’re looking for a different flavor profile or need a vegan option.
How Do I Achieve Crispy Skin on the Chicken?
Getting that perfect crispy skin requires some attention. Start by baking the chicken on a wire rack. This will allow hot air to circulate around the chicken, helping render the fat from the skin evenly.
- Preheat your oven well before putting the chicken in.
- Don’t skip brushing with the reserved marinade toward the end of baking. This adds flavor and moisture, keeping your chicken juicy while achieving that crispy edge.
- Let the chicken rest for a few minutes after baking. This helps retain juices and enhances flavor.
Juicy Gochujang Chicken Thighs
Ingredients You’ll Need:
For the Marinade:
- 4 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon rice vinegar
- Salt and pepper to taste
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
For Garnishing:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Lemon or lime slices (for serving)
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prepare the marinade, plus at least 1 hour for marinating (or overnight for deeper flavor). The cooking process will take about 30-35 minutes. In total, allow around 1 hour and 45 minutes if you choose to marinate overnight.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium-sized bowl, mix together the gochujang, soy sauce, honey, sesame oil, minced garlic, minced ginger, rice vinegar, and a pinch of salt and pepper. Stir until everything is well combined and smooth. This will give your chicken that flavorful kick!
2. Marinate the Chicken:
Take the chicken thighs and place them in a resealable plastic bag or a bowl. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the bowl, and refrigerate for at least 1 hour. For the best flavor, marinate them overnight in the fridge.
3. Preheat the Oven:
When you’re ready to cook, preheat your oven to 425°F (220°C). This will ensure your chicken cooks evenly and becomes crispy!
4. Prepare for Baking:
Line a baking sheet with foil or parchment paper for easier cleanup. If you have a wire rack, place it on top of the baking sheet. This will help the heat circulate around the chicken and keep it crispy.
5. Bake the Chicken:
Take the chicken thighs out of the marinade, reserving any leftover marinade for later. Place the chicken on the wire rack (or directly on the baking sheet if you don’t have a rack). Bake in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin gets nice and crispy.
6. Glaze the Chicken:
During the last 5 minutes of baking, take your reserved marinade and brush some over the chicken. This step adds extra flavor and keeps your chicken moist!
7. Finish Cooking:
Once done, carefully remove the chicken from the oven. Let it rest for about 5 minutes before serving. This allows the juices to redistribute, making the chicken even juicier!
8. Garnish and Serve:
To add a finishing touch, sprinkle sesame seeds and sliced green onions over the chicken. Serve with lemon or lime slices on the side, giving a nice burst of freshness. Enjoy your flavorful and juicy gochujang chicken thighs!
Can I Substitute Gochujang with Another Ingredient?
If you don’t have gochujang, you can create a similar flavor by mixing miso paste with a bit of chili powder or hot sauce. Start with 2 tablespoons of miso and add chili powder to taste, but keep in mind the flavor will differ slightly from the original recipe.
How Can I Marinate the Chicken Faster?
For a quicker marinade, you can poke the chicken thighs with a fork to allow the marinade to penetrate more deeply and quickly. Marinate for at least 30 minutes at room temperature, but remember that the longer (up to overnight) you let it sit, the more flavorful it will be!
Can I Bake the Chicken Thighs Without a Wire Rack?
Yes, if you don’t have a wire rack, you can place the chicken directly on the lined baking sheet. Just flip the chicken halfway through baking to help it crisp up on both sides. You can also add a little extra olive oil to the bottom of the pan to prevent sticking!
What’s the Best Way to Store Leftover Chicken Thighs?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, which will help keep the skin crispy. You can also use the microwave, but be aware that this may make the skin a little soggy.
