Ingredients
4 bone-in chicken thighs (6–8 oz each)
3 tablespoons gochujang paste
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon vegetable oil (for pan)
2 scallions, thinly sliced (for garnish)
Instructions
Preheat oven to 425°F (220°C)
In a bowl, mix gochujang, soy sauce, sesame oil, honey, garlic, and ginger
Lay chicken thighs in a shallow baking dish, then brush the marinade over both sides
Place on wire rack over a preheated baking sheet (optional but improves browning)
Roast for 20 minutes, flip, and roast 5-8 minutes more until internal temperature reaches 165°F
Brush any remaining glaze on thighs during last 5 minutes of cooking
Garnish with scallions before serving
Notes
Make shallow cuts across the chicken to help marinade penetrate
Preheating the baking sheet for 10 minutes ensures better sear
Thighs can be baked skin-on or skinless, skin-on produces crispier texture
Skip finishing in the broiler to prevent burning the honey-based glaze
Sauce thickens slightly as it cools, clinging to the chicken more firmly
Store leftovers in an airtight container for up to 4 days
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Roasting
- Cuisine: Korean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 380
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg