Juicy Korean Chicken Thighs (Printable)
Tender Korean-style chicken thighs marinated in soy, garlic, ginger and gochujang, then grilled or baked until caramelized.
# 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 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, ensuring every piece is thoroughly coated. 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.
04 - Remove the chicken from the marinade and arrange on a parchment-lined baking sheet or place directly on 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 caramelized.
05 - Transfer the cooked chicken 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 packs the same punchy, sweet, and umami rich flavor.
- Boneless thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
02 -
- Marinating beyond six hours can make the texture mushy due to the acid in rice vinegar, so set a reminder if you prep the night before.
- A two minute broil at the end creates a lightly charred, almost crispy surface that transforms the dish from great to unforgettable.
03 -
- Pat the chicken thighs dry with paper towels before marinating so the mixture clings tightly rather than sliding off excess moisture.
- Save a spoonful of marinade before adding the raw chicken and brush it on during the last five minutes of cooking for an extra sticky glaze.