Korean Chicken Thighs
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Servings: 4 servings
Calories: 219kcal
- 1 lb boneless, skinless chicken thighs excess fat trimmed
- 2 1/2 tbsp low sodium soy sauce (1.25 oz)
- 2 tbsp gochuchang (1 oz)
- 2 tbsp water (1 oz)
- 1 tbsp brown sugar (12 grams)
- 1 tbsp grated ginger (7 grams)
- 1/2 tbsp sesame oil (0.25 oz)
- 1 tsp olive oil (0.17 oz)
- 1/2 tsp gochugaru (red pepper powder)
- Optional toppings: chopped green onion, sesame seeds
Whisk together all ingredients except chicken and olive oil.
Add chicken to a resealable bag or container and add marinade. Massage marinade into chicken, then place in refrigerator to marinate overnight.
Heat olive oil in a large pan over medium-high heat. Add chicken thighs (rough side down) and cover. Cook for about 6 minutes on one side, then remove cover, and continue cooking for about 2 minutes.
Flip chicken and continue cooking for about 4 minutes on the other side (uncovered). Adjust cooking time to ensure chicken is cooked through and flip more often if the marinade begins to burn.
Serve over rice and steamed bok choy, if desired.
Calories: 219kcal | Carbohydrates: 5g | Protein: 26g | Fat: 11g | Cholesterol: 95mg | Sodium: 385mg | Potassium: 9mg | Sugar: 4g