Baked Korean-Spiced Chicken Thighs with Gochujang Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs baked with a spicy-sweet Korean gochujang marinade, perfect for a flavorful weeknight dinner. This korean-inspired chicken ready in about 60 minutes pairs bone-in skin-on chicken thighs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a medium bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, and 1 tbsp rice vinegar until smooth.
  2. Step 2: Pat dry 6 bone-in skin-on chicken thighs and toss them in the gochujang marinade, ensuring each piece is evenly coated. Let marinate for 15 minutes at room temperature.
  3. Step 3: Arrange the chicken thighs skin side up on a baking sheet lined with foil or parchment. Bake at 400°F for 35-40 minutes until the skin is crisp and the internal temperature reaches 165°F.
  4. Step 4: Remove from oven and sprinkle 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions over the chicken before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Korean-Spiced Chicken Thighs with Gochujang Glaze take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Korean-Spiced Chicken Thighs with Gochujang Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Baked Korean-Spiced Chicken Thighs with Gochujang Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Korean-Spiced Chicken Thighs with Gochujang Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Korean-Spiced Chicken Thighs with Gochujang Glaze?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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