If you are looking for a dinner that packs a punch of flavor with minimal effort, these Oven-Baked Sticky Gochujang Chicken Thighs are your new secret weapon. Gochujang—a savory, sweet, and fermented Korean chili paste—provides a complex depth of flavor that you simply can’t get from standard hot sauces. When baked, the marinade transforms into a thick, finger-licking glaze that coats juicy chicken thighs perfectly. It’s spicy, smoky, and slightly sweet, making it an absolute favorite for anyone who loves bold, international flavors.
Why This Recipe Works
- Gochujang Magic: The fermented nature of the chili paste adds an “umami” kick that elevates the chicken beyond a simple spicy dish.
- Skin-On Succulence: Using bone-in, skin-on thighs ensures the meat stays incredibly juicy while the skin acts as a canvas for the sticky, caramelized glaze.
- One-Pan Ease: This recipe is designed for a single sheet pan or baking dish, making cleanup a breeze.
- Controlled Heat: By balancing the chili paste with honey and rice vinegar, we create a “medium” heat level that is flavorful without being overwhelming.
Recipe Details
- Prep Time: 15 Minutes (plus optional marinating)
- Cook Time: 35–40 Minutes
- Total Time: ~55 Minutes
- Yield: 4 Servings
- Difficulty: Easy
Ingredients
- 2 lbs Bone-in, Skin-on Chicken Thighs
- The Sticky Glaze:
- 3 Tbsp Gochujang (Korean Red Chili Paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Honey or Brown Sugar
- 1 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 3 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- Garnish: Sliced green onions, toasted sesame seeds, and optional red chili flakes.
Instructions
- The Marinade: In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Coat the Chicken: Pat the chicken thighs dry with paper towels (this helps the glaze stick). Toss the chicken in the marinade until every inch is coated. Optional: Let marinate for 30 minutes for deeper flavor.
- Arrange: Place the chicken thighs on a parchment-lined baking sheet or in a shallow baking dish. Spoon any leftover marinade over the top.
- Bake: Roast at 400°F (200°C) for 35–40 minutes.
- Baste: Halfway through, use a spoon to scoop up the rendered juices and glaze from the pan and pour it back over the chicken.
- The Finish: For extra stickiness, turn on the broiler for the last 2–3 minutes until the glaze is bubbling and slightly charred in spots.
- Serve: Let the chicken rest for 5 minutes. Serve over steamed white rice or with a crisp cucumber salad to balance the heat.
Conclusion
These Sticky Gochujang Chicken Thighs are a testament to how one star ingredient can transform a humble cut of meat into a gourmet meal. The combination of the crispy, glazed skin and the tender meat underneath creates a texture that is hard to beat. It’s a bold, colorful dish that brings a taste of Seoul right to your dinner table.
(FAQ)
Q: What is Gochujang and where can I find it?
A: It is a fermented Korean chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. You can find it in the “Asian” aisle of most major grocery stores or at any Asian market.
Q: Can I use chicken breasts?
A: You can, but since breasts are leaner, they may dry out. Reduce the cook time to 20–25 minutes and ensure you baste them frequently to keep them moist.
Q: Is it very spicy?
A: Gochujang has a fermented sweetness that tempers the heat. It is generally considered “medium” spicy. If you want it milder, reduce the gochujang by 1 tablespoon and increase the honey.
