Spicy Korean Chicken

Chicken, Meat Entrees July 3rd, 2020
Prep Time
15 Min
Cook Time
40 Min
Serving
6 Pieces

This chicken recipe borrows from the amazing flavors and ingredients of Korean cuisine. The marinade is a 3-in-1 because it infuses the chicken with a depth of flavors, prevents it from over baking, and makes a great sauce. Serve with your rice of choice and a side of roasted vegetables to make a meal.

Ingredients

  • 3 Tbsp honey
  • 3 Tbsp gochujang – Korean chili paste
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp finely minced ginger
  • 2 garlic cloves, finely minced
  • 1 ½ lb chicken thighs or 6 pieces
  • 2 cups carrots, chopped
  • For garnish: sesame seeds and sliced green onions

Instructions

For the marinade

  1. In a small bowl, mix the honey, gochujang, soy sauce, sesame oil, ginger, and garlic.
  2. Pour the marinade into a gallon freezer ziplock bag and then add the chicken thighs and chopped carrots to it too.
  3. Gently massage the chicken to evenly coat it in the marinade.
  4. Let the chicken marinate overnight or 24 hrs in the fridge.

For baking the chicken

  1. Line an 8×11 baking dish with aluminum foil and prepare with cooking spray. Preheat the oven to 425 °F.
  2. Pick the chicken thighs out of the ziplock bag with tongs and place on the baking dish, spacing evenly.
  3. Pour the rest of the marinade and carrots into the baking dish, moving the carrots off to the side and around the chicken.
  4. Bake for 20 minutes with skin side up and then flip over and bake for another 15 minutes.
  5. Flip the chicken back so it is skin side up and broil for 3-5 minutes, watching it carefully so that it browns but does not burn.
  6. Remove chicken from oven and garnish with sesame seeds and sliced green onions.