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Korean Chicken Thighs
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings: 4 servings
Calories per serving: 219 kcal
  • 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
  1. Whisk together all ingredients except chicken and olive oil.

  2. Add chicken to a resealable bag or container and add marinade.  Massage marinade into chicken, then place in refrigerator to marinate overnight.

  3. 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.  

  4. 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.

  5. Serve over rice and steamed bok choy, if desired.

Nutrition Facts
Korean Chicken Thighs
Amount Per Serving
Calories 219 Calories from Fat 99
% Daily Value*
Fat 11g17%
Cholesterol 95mg32%
Sodium 385mg17%
Potassium 9mg0%
Carbohydrates 5g2%
Sugar 4g4%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.