Sheet Pan Gochujang Chicken
These juicy thighs deliver the ultimate in sweet heat. Glazed with a fiery blend of Korean spices (and a few pantry staples), then roasted until caramelized and tender; they make an excellent weeknight meal, with practically zero clean-up!
It’s the gochujang that makes this chicken so delicious. Gochujang is a Korean fermented chili paste and it’s equal parts sweet, spicy, and salty, with plenty of umami deliciousness. We also add gochugaru, which are Korean chili flakes and/or chili powder (I used chili flakes). Look for both gochujang and gochugaru in the international foods section of your grocery store (they’re both readily available).
I used chicken thighs, but chicken breasts work too. I love how chicken thighs stay moist, no matter how long you cook them! If you want to swap in chicken breasts, reduce the cooking time by about 5 to 10 minutes (cooking time will depend on how thick your chicken breasts are). If you want to use bone-in chicken, add 5 to 10 minutes to the cooking time. All chicken should cook to an internal temperature of 165 degrees.
What should you serve with this gochujang chicken? I suggest serving rice or Asian noodles on the side; you’ll want something to lick up every drop of the spicy sauce. Add steamed or roasted veggies to round out the meal.
Sheet Pan Gochujang Chicken
Ingredients
- 4 tablespoons gochujang
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce, or tamari, or liquid aminos, or coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon gochugaru, Korean chili flakes/powder, or more/less to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 8 to 10 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
- Chopped green onions for serving, optional
Instructions
- In a shallow dish or zip-top bag, combine the gochujang, brown sugar, soy sauce, sesame oil, gochugaru, garlic powder, and onion powder. Mix well.
- Season both sides of the chicken with salt and black pepper and add to the gochujang mixture. Turn to coat. Marinate for 30 minutes, until up to 12 hours (refrigerate when marinating longer than 30 minutes).
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Place the chicken on the prepared pan and bake for 25 to 35 minutes, until the chicken is cooked through (165 degrees on a meat thermometer). If desired, place the chicken under the broiler to caramelize the coating.
- Rest for 5 minutes. Top with green onions (if using) and serve.