Gochujang Chicken Thighs
Looking for a bit of spice? Why not make these spicy and savoury Gochujang Chicken Thighs. Made with Korean gochujang paste, these chicken thighs are sure to have a kick, but also a bit of sweetness and a lot of savoury flavour. I prefer to marinade these overnight, but if you're in a pinch, you can coat them in the marinade and cook immediately.
- 12 chicken thighs bone in
- 1/3 cup gochujang paste
- 1/3 cup hot water
- 2 tablespoons soy sauce
- 2 cloves garlic finely chopped
- 3 scallions finely chopped, with green ends and white ends separated
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- White sesame seeds for garnish
Begin by making the marinade. In a large bowl add the gochujang, water, and soy sauce. Whisk everything together until combined and smooth. Next add the chopped garlic and the white ends of the scallions followed by the sesame oil and black pepper. Mix everything to combine.
Add the chicken thighs to the mixing bowl with the marinade and toss to coat. Let the chicken thighs marinade for 30 minutes or overnight in the fridge.
Preheat your oven to 400°F. Once the chicken thighs have marinated remove them from the bowl and place on a wire baking rack over a parchment lined baking tray. Make sure that the chicken thighs are spaced at least an inch apart so that air circulate around them as they bake.
Bake the chicken thighs in the oven for 30-35 minutes flipping the chicken thighs over halfway through cooking.
Once the chicken thighs are fully cooked remove them from the oven and top with sesame seeds and the green ends of the scallions.
Serve with rice or steamed vegetables and enjoy!