Korean Chicken Thighs
Sweet and spicy baked Korean Chicken Thighs
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Servings: 4 servings
Calories: 283kcal
Ingredients
marinade
- 1.5 tbsp rice vinegar
- ¼ cup brown sugar
- ½ cup low sodium soy sauce
- 3 tbsp gochujang
- 1 tbsp ginger grated
- 4 garlic minced
glaze
- 1 tbsp rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp gochujang
- 1/4 cup brown sugar
Instructions
- Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
- When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
- Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
- While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
- In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.
Nutrition
Calories: 283kcal | Carbohydrates: 36g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1308mg | Potassium: 443mg | Fiber: 1g | Sugar: 29g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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