Korean Chicken Thighs
Tender boneless chicken thighs glazed with a sweet-spicy Korean sauce.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken thighs
- 1.5 tbsp rice vinegar for marinade
- 1/4 cup brown sugar for marinade
- 1/2 cup low-sodium soy sauce for marinade
- 3 tbsp gochujang for marinade
- 1 tbsp ginger grated, for marinade
- 4 cloves garlic minced, for marinade
- 1 tbsp rice vinegar for glaze
- 1 tbsp low-sodium soy sauce for glaze
- 1 tbsp gochujang for glaze
- 1/4 cup brown sugar for glaze
Instructions
- In a mixing bowl, whisk together 1.5 tbsp rice vinegar, 1/4 cup brown sugar, 1/2 cup low-sodium soy sauce, 3 tbsp gochujang, 1 tbsp grated ginger, and 4 minced garlic cloves to make the marinade.
- Add the chicken thighs to the marinade and turn to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
- When ready to cook, preheat the oven to 375°F (190°C) and line a baking sheet with foil.
- Arrange the marinated chicken thighs on the prepared baking sheet, discarding any excess marinade from the bowl.
- Bake the chicken for 20–25 minutes, until an internal temperature of 165°F (74°C) is reached and juices run clear.
- While the chicken bakes, make the glaze by whisking together 1 tbsp rice vinegar, 1 tbsp low-sodium soy sauce, 1 tbsp gochujang, and 1/4 cup brown sugar in a small saucepan over medium heat; cook, whisking occasionally, about 5 minutes until slightly thickened without boiling.
- In the last few minutes of baking, brush the chicken with the glaze. After removing the chicken from the oven, brush again with another coat of glaze before serving.
Equipment
- Mixing Bowl
- Measuring Spoons and Cups
- Baking Sheet
- Foil
- Small Saucepan
- Whisk
- Brush or Spoon
- Oven
Notes
- Marinate at least 30 minutes for best flavor.
- Do not let the glaze boil while thickening.
- Discard excess marinade to avoid cross-contamination.