Korean Chicken Thigh Recipe: Spicy, Sweet, and Simply Delicious

Korean Chicken Thigh Recipe

Listen, I need to tell you about these Korean chicken thighs, which have become my signature dish. I stumbled upon this recipe three years ago when I was stuck in a serious cooking rut.

Now, it’s the dish my friends specifically request when they come over, and I’ve got to say – watching their faces light up at that first bite never gets old.

Key Benefits:

  • Quick Preparation: Ready in under an hour, perfect for busy nights.
  • Family-Friendly: The balanced flavors cater to various palates.
  • Versatile: Great for weeknight dinners, barbecues, or meal prep.

Key Ingredients for Korean Chicken Thighs

A handful of easily accessible ingredients are required for this flavorful marinade. Here’s everything you’ll need:

For the Marinade:

  • ½ cup low-sodium soy sauce (trust me on the low-sodium part)
  • ¼ cup rice wine vinegar
  • 2 tablespoons sesame oil (the dark kind, not the light)
  • 6 cloves garlic, minced (yes, six – don’t skimp here)
  • 2 tablespoons fresh ginger, grated (about a 2-inch piece)
  • 3 tablespoons honey
  • 4 green onions, finely chopped (save some for garnish)

For the star of the show

  • 2 pounds boneless, skinless chicken thighs (about 8-10 thighs)
  • 2 tablespoons sesame oil for cooking
  • 2 tablespoons toasted sesame seeds

Possible Variations:

  • Swap Proteins: Try boneless chicken breasts, tenders, or even chicken wings for a different texture.
  • Spice It Up: Add gochujang (Korean chili paste) for an extra kick.
  • Vinegar Alternatives: Use apple cider vinegar if rice vinegar is unavailable.
  • Sweetness: Consider brown sugar for a richer glaze.
  • Oil Substitutes: Vegetable oil can be used, but it will alter the distinct flavor.

How to Make Korean Chicken Thighs

How to Make Korean Chicken Thighs

This recipe is straightforward and allows room for creativity. Here’s a detailed step-by-step guide to ensure your Korean Chicken Thighs are flavorful and tender.

Step 1: Marinate the Chicken

  • In a large mixing bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, honey, and chopped green onions.
  • Add the chicken thighs to the marinade, ensuring they are fully coated.
  • Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes to 2 hours.

Pro Tip: Avoid marinating longer than 4 hours to prevent the vinegar from affecting the chicken’s texture, making it mushy. Aim for about 2 hours for the best results.

Step 2: Prepare the Chicken

  • Once marinated, remove the chicken thighs and pat them dry with paper towels. Keep the marinade for later use.

Step 3: Grill the Chicken

  • Heat a large grill pan or skillet over medium-high heat and add sesame oil.
  • Cook the chicken pieces for 5-8 minutes, flipping occasionally to achieve an even golden brown color.
  • Use a meat thermometer to check the internal temperature, ensuring it reaches 165°F.

Pro Tip: Cooking on an outdoor grill adds a unique smoky flavor that enhances the dish!

Step 4: Simmer the Marinade

  • While the chicken is grilling, pour the reserved marinade into a small pot and bring it to a boil.
  • Reduce the heat and let it simmer for a few minutes to thicken slightly and develop richer flavors.

Step 5: Serve!

  • Place the grilled chicken thighs over a bed of fluffy white rice.
  • Drizzle the simmered marinade over the top and garnish with toasted sesame seeds and diced green onions.
  • For a complete meal, consider serving with a side of steamed vegetables or sweet potatoes.

Storage and Make-Ahead Directions

  • Allow any leftover chicken to cool to room temperature before storing.
  • Store in an airtight container in the refrigerator for up to 3 days. You can freeze the marinated
  • chicken before cooking. Just thaw it overnight in the refrigerator before grilling.

Every time I make this, I think about how it’s become more than just a recipe – it’s my go-to for making any night feel special, whether I’m having friends over or just treating myself after a long day. Give it a shot, and I guarantee it’ll find a permanent spot in your cooking rotation too.

And hey, if you’re anything like me, you might find yourself making extra sauce just to have on hand. No judgment here – I’ve been known to put it on everything from roasted vegetables to plain rice when I need a quick flavor boost. That’s just the kind of magic we’re working with here.

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2 Comments

  1. Hi. It might be me but I don’t see measurements for the recipe. Do you have a written out recipe for measurements please.

    1. Hi Liz,

      Thanks for the heads-up! We’ve updated the recipe with measurements. Enjoy!

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