Gochugang Chicken Thighs

This fiery chicken is laced with the sweet heat of gochujang! And thanks to the addition of a few other savory ingredients, it's equal parts fiery and sweet. Absolutely finger-lickin' good. And you need one skillet to get the job done!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword chicken thighs recipe, gochujang, spicy chicken recipe

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Servings

Calories 317kcal

Author Robin Miller

Ingredients

4 tablespoons gochujang
2 teaspoons gochugaru Korean chile flakes, or 1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
6 to 8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
2 tablespoons avocado oil or olive oil

Instructions

In a shallow dish, combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Pat the chicken dry and add them to the mixture. Turn to coat both sides. Set aside for 30 minutes, or refrigerate for up to 12 hours.
Preheat the oven to 400 degrees.
Heat the oil in a large ovenproof skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on both sides, about 2 to 3 minutes per side. Return all the chicken to the pan.
Transfer the pan to the oven and cook for 10 to 15 minutes, until the chicken reaches 165 degrees on a meat thermometer.
Top with cilantro and serve.

Nutrition