Baked Korean Chicken Thighs

Ingredients

Marinade

• 1 lb boneless, skinless chicken thighs
• ½ cup low sodium soy sauce
• ¼ cup brown sugar
• 3 tbsp gochujang
• 1½ tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tbsp spicy chili crisp
• 1 tbsp cooking wine
• 1 tsp sesame oil
• 1 tbsp black pepper
• 2 tbsp Spicewalla Korean BBQ Rub spice blend

Glaze

• ¼ cup brown sugar
• 1 tbsp low sodium soy sauce
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp Spicewalla Korean BBQ Rub spice blend

Instructions

1. Make the marinade — Whisk together all marinade ingredients until combined.
2. Marinate the chicken — Add chicken thighs and turn to coat completely. Marinate in the fridge for at least 30 minutes, or up to overnight.
3. Preheat — Heat toaster oven on air fry to 390°F. Line a baking sheet with foil or parchment paper.
4. Bake — Remove chicken from marinade, letting excess drip off. Discard leftover marinade. Bake for 20–25 minutes, or until cooked through.
5. Make the glaze — While chicken bakes, whisk glaze ingredients together in a small saucepan over medium heat. Cook ~5 minutes until thickened. Do not boil.
6. Glaze and serve — Brush chicken with glaze in the last few minutes of baking. Add a second coat after removing from the oven. Serve extra glaze on the side.

Notes

• Gochujang — Available at most grocery stores or online. Sriracha or Thai chili paste can work in a pinch but the flavor will differ.
• Line the pan — The sugar in the marinade can burn onto bare pans; always use foil or parchment.
• Chicken breasts — Works with breasts too; just reduce bake time slightly.
• Extra glaze — Double the glaze and drizzle over rice for extra flavor.

Nutrition (per serving)

Tags: #recipe #chicken #korean #dinner #weeknight