Baked Gochujang Chicken Thighs
These baked gochujang chicken thighs have juicy meat, crisp skin, and a sticky honey-gochujang glaze. A wire rack and brief broiler finish create caramelized edges without complicated preparation.
Ingredients
- 900 g bone-in, skin-on chicken thighs 6 units
- 3 tablespoons gochujang Korean red pepper paste
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- Thinly sliced scallions for garnish (optional)
Instructions
- Preheat the oven to 200 °C. Line a baking sheet with foil, place a wire rack on top, and position it on the middle oven rack.
- Pat 900 g bone-in, skin-on chicken thighs, about 6 units, very dry with paper towels.
- Whisk 3 tablespoons gochujang, 3 tablespoons honey, 1 tablespoon toasted sesame oil, 2 tablespoons white wine vinegar, and 1 teaspoon kosher salt in a large bowl until smooth. If using a finishing glaze, reserve a small amount now, before the marinade touches the raw chicken.
- Add the chicken thighs and turn until evenly coated. For deeper flavor, leave them to marinate at room temperature for 30 minutes. The chicken can also be baked immediately.
- Arrange the thighs skin-side up on the wire rack, leaving space between them and allowing the excess marinade to drip off. Bake for 25–30 minutes, checking early enough to allow for broiling within the 30-minute cooking time. The chicken must reach 74 °C in the thickest part without touching the bone.
- Switch the oven to broil for the final 2–3 minutes. Watch closely until the skin is crisp and lightly charred. If desired, brush only with the clean reserved glaze. Rest for 5 minutes, then garnish with thinly sliced scallions.
Notes
Marinating choice: The chicken can go straight into the oven, but a 30-minute room-temperature marinade gives the gochujang mixture more time to season it.
Reserve glaze safely: Set aside any finishing glaze before adding the raw chicken. Never brush the cooked thighs with marinade that contacted raw poultry.
Control the broiler: Honey can darken quickly under intense heat, so watch the thighs continuously during the final 2–3 minutes.
Keep the thighs separated: Space around each piece allows heat to circulate and prevents trapped steam from softening the skin.
Nutrition
Calories: 512kcal | Carbohydrates: 17g | Protein: 31g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 732mg | Potassium: 448mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
