It’s hump day, y’all! Now, I normally eat chicken breasts, but sometimes a recipe just tastes better with chicken thighs. Like these Korean Chicken Thighs. Of course, I could just throw this marinade at any old chicken breast, but then I’d lose out on some of that succulent juiciness that you get with a thigh. Besides, chicken thighs are much more forgiving when you cook and reheat them – you really have to try to try them out.
My girlfriend is half Korean, so I’ve had some introductory lessons in Korean food. I’ve learned a bit about the über essential Korean ingredient: a ground red pepper called gochugaru…which you will find in the marinade for this chicken, obvi. And I’ve learned a little bit more about canned silkworm than I ever wanted to know (I did not even attempt to eat this “delicacy”). Sometimes I even sneak an episode of Korean Food Made Simple with Judy Joo so I can attempt to up my K-food game. Other times I just fantasize about Spam and kimchi fried rice or Korean ramen after I’ve taste tested too many cocktails 😉
I figured it was time for me to finally bring some Korean flavors to PBF (although I did make that Korean-Mexican fusion of a Korean Burrito Bowl one time and it was awesome). For those of you who aren’t spice lovers, never fear. This recipe has yummy spice flavors but not a lot of heat. Of course, you can always up the ante by making a little more of the marinade to put on top of the chicken after cooking! I cooked mine in a skillet on the stovetop since it’s winter, but a grill would probably make this chicken even better!
Full disclosure – I was informed that my presentation of this chicken is more Japanese than Korean, but hey – baby steps, right? Enjoy!
Korean Chicken Thighs
- 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.
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