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Baked Gochujang Chicken Thighs
Baked Gochujang Chicken Thighs
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Spicy Korean gochujang sauce coats succulent baked chicken thighs with a sweet and tangy kick.
Ingredients:
  • 1 tablespoon sesame seeds
  • 1 tablespoon gochujang paste, or to taste
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 8 boneless, skinless chicken thighs, about 2 1/2 pounds
  • Chopped fresh cilantro to taste
  • 1 lime, sliced
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with aluminum foil, then place a baking rack on top.
  • Combine gochujang paste, rice vinegar, honey, sesame oil, soy sauce, ginger, and garlic powder in a small bowl and whisk until well blended into a delicious sauce.
  • Dry the chicken with paper towels, then generously brush both sides of the chicken pieces with the delicious sauce before placing them on the rack in the pan.
  • Roast chicken in the oven until fully cooked and the juices run clear, about 30-35 minutes. Ensure internal temperature reaches at least 165 degrees F (74 degrees C). Garnish with cilantro and sesame seeds, and serve with lime wedges.

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