Sheet Pan Gochujang Chicken

gochujang chicken thighs on a white plate

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!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword gochugaru, gochujang, sheet pan meal, spicy chicken

Prep Time 10

Cook Time 25

Marinating Time 30

Total Time 1 5

Servings

Calories 350kcal

Author Robin Miller

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.

Nutrition