Spicy Korean BBQ Chicken
A vibrant Korean dish featuring tender free-range chicken coated in a sweet and spicy gochujang glaze, roasted until perfectly caramelized. Ideal for a flavorful weeknight dinner.
Ingredients
- 4 pound free-range chicken thighs bone-in skin-on
- 0.5 cup gochujang
- 0.25 cup soy sauce low sodium
- 0.25 cup honey
- 4 clove garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar optional
- 0.5 teaspoon black pepper
- quantity sesame seeds for garnish
- quantity green onions sliced for garnish
Instructions
- Pat chicken thighs dry with paper towels.
- In a large bowl, whisk together gochujang, soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, sugar (if using), and black pepper to create the glaze.
- Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
- Preheat oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet lined with parchment paper or foil. Reserve any excess marinade.
- Roast for 30-35 minutes, basting with reserved marinade halfway through, until chicken is cooked through (internal temperature reaches 165°F/74°C) and the skin is beautifully caramelized. If desired, broil for the last 2-3 minutes for extra crispiness.
- Garnish with sesame seeds and sliced green onions before serving immediately with steamed rice and your favorite banchan.
Notes
Marinate chicken for at least 30 minutes, or preferably 2-4 hours for deeper flavor. For crispier skin, broil for the last 2-3 minutes. Serve with rice, kimchi, or a simple cucumber salad. Chicken thighs or drumsticks can also be used, adjusting cook time as needed.