– **Title**: Juicy Gochujang Chicken Thighs
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons gochujang (Korean red chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
– **Instructions**:
1. In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, salt, and pepper until well combined to create the marinade.
2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for more flavor.
3. Preheat your grill or oven to 400°F (200°C). If using a grill, make sure to oil the grates.
4. Remove the chicken thighs from the marinade and let any excess drip off. If grilling, place the chicken skin-side down on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. If baking, place the thighs on a baking sheet lined with parchment paper, skin-side up, and bake for about 35-40 minutes, or until cooked through and crispy.
6. Once cooked, remove from heat and let rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
7. Serve the chicken thighs with steamed rice or your favorite side dishes. Enjoy!
This recipe combines the spicy and savory flavors of gochujang with juicy chicken thighs for a delicious meal, making it perfect for any occasion.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on chicken thighs give the best flavor and juiciness. If you’re looking for a leaner option, boneless, skinless thighs can work too. Just be careful not to overcook them!
Gochujang: This Korean chili paste adds a unique sweetness and spice. If you can’t find it, try using sriracha with a touch of miso for a similar flavor, but it won’t be as authentic.
Honey: It helps balance the spice in the marinade. If you need a substitute, maple syrup or agave syrup can provide a similar sweetness.
Sesame Oil: This ingredient gives a nutty flavor. If you’re out, try using a good olive oil, though it will lack the same depth.
Garlic & Ginger: Fresh is best here! If you don’t have them, garlic powder and ground ginger can be used, but adjust the amounts since they’re more potent.
How Do I Make Sure My Chicken Thighs Are Juicy and Flavorful?
The key to juicy chicken thighs lies in marinating them. Allowing them to sit in the marinade for at least an hour gives the flavors time to penetrate. For best results, consider leaving them overnight in the fridge. A longer marinade means more flavor!
- Use a resealable bag for easy coating and cleanup.
- Ensure the marinade thoroughly covers the chicken; turning the bag occasionally helps.
- When cooking, avoid pressing down on the chicken—this keeps the juices inside.
How to Make Juicy Gochujang Chicken Thighs
Ingredients You’ll Need:
For the Marinade:
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- Salt to taste
For the Chicken:
- 4 large chicken thighs, bone-in and skin-on
For Garnish:
- Lemon or lime slices
- Sesame seeds
- Fresh cilantro or green onions (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 30-40 minutes to cook. For the best flavor, it’s recommended to marinate the chicken for at least 1 hour, or even overnight if you have time. Altogether, plan for about 1 hour and 50 minutes including marinating time.
Step-by-Step Instructions:
1. Preparing the Marinade:
Start by mixing the gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and a pinch of salt in a bowl. Stir everything together until it’s well combined—this will create your flavorful marinade!
2. Marinating the Chicken:
Place the chicken thighs in a large resealable bag or a bowl. Pour the marinade over the chicken, making sure each thigh is well coated. Seal the bag or cover the bowl, and put it in the refrigerator. If you can, let it marinate for at least 1 hour, but letting it sit overnight will give even more flavor to the chicken.
3. Cooking the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat or your oven to 400°F (200°C) if you prefer baking. If you’re using a grill, lightly oil the grates to prevent sticking.
4. Grilling the Chicken:
Remove the chicken thighs from the marinade, letting any excess drip off. Place the thighs skin-side down on the grill. Grill them for about 6-8 minutes. Then, flip them over and cook for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the skin turns crispy and golden brown.
5. Baking the Chicken:
If you’re baking, arrange the marinated chicken thighs in a greased baking dish skin-side up. Bake them for 35-40 minutes or until they’re fully cooked and the skin gets nice and crispy.
6. Resting and Garnishing:
Once cooked, let the chicken rest for about 5 minutes. This helps keep the juices in! Then, garnish with fresh lemon or lime slices, sprinkle with sesame seeds, and add cilantro or green onions if you like.
7. Serving Suggestions:
Serve your juicy gochujang chicken thighs hot, paired with rice, grilled vegetables, or any of your favorite side dishes. Enjoy every bite!
Can I Use Skinless Chicken Thighs Instead?
Yes, you can use skinless chicken thighs, but cooking times may vary. Skin-on thighs not only retain moisture better but also get crispier. If using skinless, be careful not to overcook them, and check the internal temperature earlier to ensure they stay juicy.
What Can I Substitute for Gochujang?
If you don’t have gochujang, you can substitute it with a mix of miso paste and a bit of chili powder or hot sauce to get a similar spicy and savory flavor. Just adjust the amount based on your heat preference!
How Long Can Leftovers Be Stored?
Leftover gochujang chicken thighs can be stored in an airtight container in the fridge for up to 3 days. For best reheating results, warm them in the oven at 350°F (175°C) until heated through, which helps keep them crispy.
Can I Marinate for Longer Than 1 Hour?
Absolutely! Marinating overnight is actually ideal, as it allows the flavors to penetrate the chicken more deeply. Just be sure not to marinate for longer than 24 hours, as the meat can become too soft from the acidic ingredients in the marinade.
