Gochujang Chicken Thighs

These gochujang chicken thighs are baked until juicy with crisp skin and finished with a sticky sweet-spicy glaze. Simple ingredients and bold flavor make this an easy, reliable dinner.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 1 10

Ingredients

▢ 6 bone-in, skin-on chicken thighs about 2 pounds / 900 g total
▢ 3 tablespoon gochujang Korean pepper paste
▢ 3 tablespoon honey
▢ 1 tablespoon toasted sesame oil
▢ 2 tablespoon white vinegar
▢ 1 teaspoon kosher salt
▢ Thinly sliced scallions for garnish (optional)

Instructions

Prepare the Oven: Preheat the oven to 425°F / 220°C (400°F convection / 200°C fan). Line a baking sheet with foil and place a wire rack on top.
Dry the Chicken: Pat the chicken thighs very dry with paper towels.
Make the Marinade: In a large bowl, whisk together the gochujang, honey, toasted sesame oil, white vinegar, and kosher salt until smooth.
Marinate: Add the chicken thighs and toss until fully coated. Cover and marinate for 30 minutes (at room temperature if cool, otherwise refrigerate).
Arrange: Place the marinated thighs skin-side up on the rack, letting excess marinade drip off. Leave space between each piece.
Bake: Bake for 25–30 minutes, until the chicken is nearly cooked through.
Broil: Switch the oven to broil and broil for 2–3 minutes, watching closely, until the skin is crisp and lightly charred.
Rest and Serve: Remove from the oven, let rest for 5 minutes, then garnish with scallions if using.

Notes

Bring to Room Temperature: If the thighs marinate in the fridge, I like to let them sit out for 10–15 minutes before baking, so they cook more evenly.

Don’t Overload the Rack: Give each thigh space and keep them skin-side up, crowding traps steam, and you lose that crisp finish.

Use a Quick Brush at the End (Optional): If you want extra shine, brush a very thin layer of fresh sauce on right after broiling, then rest 5 minutes so it clings without burning.

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