Korean Chicken Thighs
Servings: 4 servings
Calories: 219kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 219kcal | Carbohydrates: 5g | Protein: 26g | Fat: 11g | Cholesterol: 95mg | Sodium: 385mg | Potassium: 9mg | Sugar: 4g