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Gochujang Glazed Chicken Thighs

Gochujang Glazed Chicken Thighs
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Gochujang Glazed Chicken Thighs deliver a bold fusion of spicy, sweet, and savory Korean flavors with tender, juicy chicken thighs perfectly coated in a sticky, flavorful glaze. This easy-to-make, versatile recipe is great for weeknights or special occasions and offers customizable heat and sweetness levels for delicious, satisfying meals every time.

Ingredients

Scale

Main Ingredients

  • 4 to 6 chicken thighs (skin-on, bone-in or boneless)
  • 3 tablespoons gochujang paste
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 to 2 tablespoons honey or brown sugar
  • 3 cloves garlic, freshly minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar or lime juice

Optional Garnishes

  • Toasted sesame seeds
  • Chopped scallions
  • Fresh cilantro

Optional Add-Ins & Variations

  • Extra gochugaru (Korean chili flakes) or cayenne pepper for spiciness
  • Maple syrup or agave nectar instead of honey for alternate sweetness
  • Smoked paprika for smoky flavor

Instructions

  1. Prepare the Marinade: In a bowl, whisk together gochujang paste, soy sauce, honey, minced garlic, sesame oil, and rice vinegar or lime juice until smooth and emulsified.
  2. Marinate the Chicken: Place the chicken thighs in a large zip-top bag or shallow dish. Pour the glaze over them, coating evenly. Refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  3. Cook the Chicken Thighs: Preheat the oven to 400°F (200°C). Arrange chicken thighs skin-side up on a parchment-lined baking sheet or cast-iron skillet. Bake for 25 to 30 minutes, basting halfway with reserved glaze to build a shiny, sticky coating.
  4. Broil for Crispiness (Optional): For extra crispy skin, broil the chicken for 2 to 3 minutes after baking. Watch closely to avoid burning.
  5. Garnish and Serve: Sprinkle toasted sesame seeds and chopped scallions or cilantro over the chicken before serving to add texture and color.

Notes

  • Pat dry chicken thighs before marinating for better glaze adhesion and crispier skin.
  • Use skin-on thighs for juicier meat and crispier skin.
  • Marinate longer when possible to deepen the flavor infusion.
  • Reserve extra glaze to baste halfway through cooking for added moisture and flavor.
  • Adjust spiciness gradually by starting with less gochujang and adding more as desired.

Nutrition

Keywords: gochujang chicken, Korean chicken thighs, spicy chicken recipe, glazed chicken, asian chicken dish, gluten free chicken

Find it online: https://ninagourmet.com/gochujang-glazed-chicken-thighs/