Try these Sweet and Spicy Baked Korean Chicken Thighs for dinner tonight! Featuring gochujang chili paste, this easy recipe delivers the perfect balance of heat and flavor.
INGREDIENTS
For the Chicken:
- 1 lb boneless, skinless chicken thighs
For the Marinade:
- 1.5 tbsp rice vinegar
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce
- 3 tbsp gochujang
- 1 tbsp grated ginger
- 4 cloves garlic, minced
For the Glaze:
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tbsp gochujang
- ¼ cup brown sugar
INSTRUCTION
- In a bowl, whisk together all the marinade ingredients. Add the chicken thighs and toss until fully coated. Refrigerate for at least 30 minutes, or up to overnight.
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup.
- Arrange the marinated chicken thighs on the prepared baking sheet, discarding any excess marinade. Bake for 20-25 minutes, or until the chicken is fully cooked.
- While the chicken bakes, prepare the glaze by whisking together all the glaze ingredients in a small saucepan over medium heat. Stir occasionally and cook for about 5 minutes, until the glaze thickens. Be careful not to let it boil.
- During the last few minutes of baking, brush the chicken with the glaze. Once the chicken is cooked, remove it from the oven and give it another coat of glaze before serving.
NUTRITION (PER SERVING)
- Calories: 283 kcal
- Carbohydrates: 36g
- Protein: 24g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 108mg
- Sodium: 1308mg
- Potassium: 443mg
- Fiber: 1g
- Sugar: 29g
- Vitamin A: 51 IU
- Vitamin C: 3mg
- Calcium: 44mg
- Iron: 2mg
