Sticky Honey Gochujang Chicken
This sticky honey gochujang chicken features a perfect balance of sweet, savory, and slightly spicy flavors, ideal for an effortless weeknight dinner that impresses any day.
Ingredients
For the Base
- 6 pieces boneless, skin-on chicken thighs
For the Sauce
- 2 cloves garlic, grated with microplane Fresh grated garlic gives the best flavor
- 3 stalks green onions, white and green parts separated Reserve green parts for garnish
- 2 tablespoons gochujang paste Adjust for heat preference
- 2 tablespoons honey For best sticky gloss, use honey
- 3 tablespoons rice vinegar Used for marinade
- 1 tablespoon soy sauce Use tamari for gluten-free
- 1 tablespoon sesame oil Provides toasty aroma, can omit if unavailable
For Serving (optional)
- 1 bunch reserved green parts of the green onions, thinly sliced
Instructions
Preparation
- Remove any remaining bones from the chicken thighs if they aren’t already fully boneless, keeping the skin intact.
- Separate the green onion stalks: reserve the white parts for the marinade and the green parts for garnish. Grate the garlic.
Mix the Marinade
- In a bowl, combine grated garlic, sliced green onion whites, gochujang, honey, rice vinegar, soy sauce, and sesame oil. Whisk until smooth and glossy.
Marinate the Chicken
- Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Toss to coat fully.
- Marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
Cooking Options
- For Stovetop + Oven: Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Place thighs skin-side down and sear until skin is deeply golden and crisp (4–6 minutes). Flip, spoon some marinade over the tops, then transfer to the oven and roast for 8–10 minutes.
- For Grill: Preheat grill to medium-high. Grill skin-side down first to crisp (4–6 minutes), flip and baste with remaining marinade, grill until cooked through (total 12–15 minutes).
Serving Suggestions
- Serve over steamed white rice or in a sandwich for a delicious meal.
Notes
Pat dry chicken skin before marinating for better crisp. Preheat and moderate cooking temperature to avoid burning the honey.