Juicy Korean Chicken Thighs (Printable)

Tender, soy-honey marinated Korean chicken thighs roasted until caramelized, finished with sesame and scallions.

# What You’ll Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs

→ Marinade

02 - 4 tablespoons soy sauce
03 - 2 tablespoons sesame oil
04 - 2 tablespoons honey
05 - 1 tablespoon brown sugar
06 - 2 tablespoons rice vinegar
07 - 4 garlic cloves, minced
08 - 2 teaspoons fresh ginger, grated
09 - 1½ tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, finely sliced
12 - ½ teaspoon black pepper

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, sliced

# How to Prepare:

01 - In a mixing bowl, whisk together the soy sauce, sesame oil, honey, brown sugar, rice vinegar, minced garlic, grated ginger, gochujang, toasted sesame seeds, sliced spring onions, and black pepper until fully combined.
02 - Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, toss to coat thoroughly, and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor penetration.
03 - Preheat the oven to 425°F. Line a baking tray with aluminum foil or parchment paper.
04 - Remove the chicken from the marinade, shaking off any excess. Arrange the thighs in a single layer on the prepared baking tray.
05 - Roast for 22 to 25 minutes, flipping once halfway through, until the chicken is deeply caramelized and reaches an internal temperature of 165°F. For additional char, broil for 2 to 3 minutes at the end of roasting.
06 - Allow the chicken to rest for 3 to 5 minutes. Garnish with toasted sesame seeds and sliced spring onions before serving.

# Expert Advice:

01 -
  • The marinade doubles as a glaze, so every bite packs that deep savory sweetness without any extra work.
  • Chicken thighs are forgiving and stay juicy even if you lose track of time, which happens to me more often than I care to admit.
02 -
  • Do not skip the rest period because slicing into the chicken immediately means all those beautiful juices end up on your cutting board instead of in the meat.
  • If your gochujang is very thick, thin it with a splash of warm water before whisking so the marinade coats evenly.
03 -
  • Marinate overnight if you can because the flavor difference between 30 minutes and 8 hours is genuinely dramatic.
  • Save a spoonful of marinade before adding the chicken and brush it on during the last five minutes of roasting for an extra glossy finish.

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