Description
Gochujang Glazed Chicken Thighs feature tender, juicy chicken thighs coated in a vibrant, sticky Korean chili-based sauce that balances spicy heat, subtle sweetness, and umami flavors.
Ingredients
Scale
- 4–6 skin-on, bone-in chicken thighs
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
- 1–2 tablespoons honey or brown sugar (or maple syrup/agave as alternatives)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- Toasted sesame seeds
Instructions
- In a bowl, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil to create a rich, balanced glaze.
- Place chicken thighs in a large dish or ziplock bag, pour the marinade over them, and let sit for at least 20 minutes or up to 2 hours in the fridge.
- Heat a large skillet over medium-high heat. Add a touch of oil if your skillet isn’t non-stick.
- Place chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook another 5-7 minutes, basting occasionally with marinade.
- In the last few minutes, pour remaining marinade over chicken in the skillet and let it caramelize slightly.
Notes
- This recipe is perfect for weeknight dinners or gatherings.
- Adjust the level of sweetness by varying the amount of honey or sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 120 mg
Keywords: Gochujang, Chicken, Korean, Thighs, Glazed