Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- In a large bowl, combine gochujang, soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper. Add the chicken thighs and coat them generously with the marinade. Let them marinate for at least 30 minutes, or ideally in the refrigerator for 2 hours for maximum flavor.
- Heat a cast-iron skillet over medium-high heat. Once hot, place the marinated chicken thighs skin side down in the skillet. Sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for another 5 minutes on the other side until they reach an internal temperature of 165°F (75°C).
- Once seared, reduce the heat to low. Pour the remaining marinade into the skillet to create a delicious sauce. Allow the chicken to simmer in the sauce for an additional 5 minutes, flipping halfway through.
- Remove the chicken from the skillet and let it rest for a few minutes. Slice and drizzle with the remaining sauce. Garnish with sesame seeds and green onions. Serve hot with rice or steamed vegetables!
Notes
- Leftover gochujang chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the thighs for up to 2 months.
- To reheat, warm in a skillet or microwave until heated through.
- For serving, pair with jasmine rice, quinoa, or stir-fried vegetables.
- Prep Time: 30 minutes (or up to 2 hours marinating)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 100mg