This morning I walked into Safeway in the search for some bread. Somehow, on my way to the registers, I ended up strolling down the meat aisle. I saw chicken thighs on sale… SCOOOORE! Chicken is my favorite protein to cook with. It can be stir-fried, boiled, deep fried, baked… you name it. I happen to have some ingredients I’m trying to use up, so finding some cheap chicken thighs couldn’t have been more perfect timing.
I was on this Korean food phase for a while and bought a whole bag of gochugaru (Korean pepper powder) and a tub of gochujang (a sweet Korean chili paste). That pepper powder can get so spicy that you don’t need much of it before your tongue falls off. Since I have a whole bag of it, I decided to throw a teaspoon of it into the marinade. One teaspoon… a million more to go. Anyways, this chicken is so simple to make. Just throw the chicken pieces into the marinade and let it sit in the fridge until ready to bake. Serve with rice or eat it alone and you’ve got yourself a hearty meal. I’m thinking of shredding the leftovers and making some Korean infused tacos out of it. It’s spicy and sweet and oh so yummmmerz!
Gochujang and Honey Chicken Thighs
3 Tbsp. honey
3 Tbsp. less sodium soy sauce
1 tsp. gochugaru
1 Tbsp. gochujang
1 tsp. sriracha
2 tsp. sesame oil
2 Tbsp. vinegar
1 clove garlic, minced
salt and pepper to taste
5 chicken thighs
green onions, sliced
squeeze of lemon (highly recommended!)
In a large bowl, combine all ingredients accept for chicken thighs. Using a whisk or fork, mix the ingredients until smooth. Add the chicken into the bowl and make sure to coat all of the pieces with the marinade. Cover and refrigerate for at least 2 hours.
Preheat oven to 375 F. Lay the chicken thighs into an 8×8 baking dish and pour the marinade over the chicken. Bake for 35-45 minutes, flipping once. Turn your broiler on to 400 F. Flip the chicken once more so that they’re skin side up and broil for about 15 minutes, keeping a close eye on them.