Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3 lbs)
  • 2 tablespoons Gochujang (Korean chilli paste) (30 ml)
  • 2 tablespoons soy sauce (low sodium preferred) (30 ml)
  • 1 tablespoon rice vinegar (or apple cider vinegar) (15 ml)
  • 1 tablespoon honey (or maple syrup) (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-inch piece of ginger, grated (about 1 tablespoon)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for extra heat)
  • Sesame seeds (optional, for garnish)
  • Chopped green onions (scallions) (optional, for garnish)

Instructions:

  1. In a mixing bowl, whisk together the Gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes (if using).
  2. Place the chicken thighs in the bowl with the marinade. Ensure the chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours).
  3. Preheat the oven to 200°C (400°F, Gas Mark 6).
  4. Arrange the marinated chicken thighs in a baking dish or oven-safe skillet.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). Basting with any remaining marinade halfway through cooking is optional.
  6. Let the chicken rest for 5 minutes before serving. Garnish with sesame seeds and chopped green onions, if desired.