Sticky Korean-Style Chicken Thighs
Enjoy a perfect blend of sweet, savory, and slightly spicy flavors with these Sticky Korean-Style Chicken Thighs, featuring a rich marinade and crispy skin for a delicious weeknight dinner.
Ingredients
For the Marinade
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1/4 cup honey
- 2 tablespoons sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
For Chicken and Garnish
- 2 pounds chicken thighs (bone-in and skin-on)
- 1 tablespoon sesame seeds (toasted)
- 2 pieces green onions (sliced)
- to taste salt and pepper
Instructions
Preparation
- In a large mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha if using.
- Add the chicken thighs to the bowl and toss to ensure each piece is fully coated with the marinade.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor absorption.
Cooking
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- If you have a wire rack, place it on the baking sheet and arrange the chicken thighs skin-side up on the rack.
- Transfer the marinated chicken thighs onto the prepared baking sheet. Reserve the leftover marinade.
- Bake for 25 minutes, then baste the chicken with the reserved marinade.
- Switch the oven to broil on high for 3-5 minutes until the skin is crispy and the sauce is caramelized and sticky.
- Remove from the oven and sprinkle with toasted sesame seeds and sliced green onions.
Notes
If using boneless, skinless thighs, adjust cooking times accordingly. Marinating for longer periods improves flavor absorption. Watch closely while broiling to avoid burning.