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Sheet Pan Gochujang Chicken Thighs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 32 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 35 minutes (including marinating time)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Korean-inspired

Description

This Sheet Pan Gochujang Chicken Thighs recipe offers a flavorful and easy-to-make meal where tender chicken thighs are marinated in a spicy and sweet gochujang sauce, then roasted alongside cauliflower and shallots on a single pan for minimal cleanup. The combination of the gochujang paste with hot honey, soy sauce, and toasted sesame oil creates a deliciously balanced marinade that caramelizes beautifully in the oven, delivering a perfect blend of heat, sweetness, and umami.

Ingredients

Marinade and Chicken

  • 3/4 cup gochujang paste
  • 4 tbsp hot honey
  • 3 tbsp soy sauce
  • 4 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 4 boneless chicken thighs

Vegetables

  • 1 head cauliflower, cut into medium-large florets
  • 4 large shallots, halved
  • 1 tsp kosher salt
  • Scallions, thinly sliced, for garnish

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 425°F to ensure it reaches the ideal temperature for roasting the chicken and vegetables evenly.
  2. Prepare the Marinade: In a large mixing bowl, combine the gochujang paste, hot honey, soy sauce, olive oil, and toasted sesame oil. Stir well to create a smooth, flavorful marinade.
  3. Marinate the Chicken: Add the boneless chicken thighs to the marinade bowl and toss until they are fully coated with the sauce. Cover the bowl and let the chicken marinate in the refrigerator for at least one hour, or up to six hours for deeper flavor absorption.
  4. Arrange Chicken and Vegetables: After marinating, place the chicken thighs, cauliflower florets, and halved shallots on a lightly greased baking sheet. Drizzle any remaining marinade over the vegetables and use your hands to gently mix the marinade in, ensuring even coverage.
  5. Season: Sprinkle 1 teaspoon of kosher salt evenly over the chicken and vegetables to enhance the flavors before baking.
  6. Bake: Roast everything in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  7. Crisp the Chicken: For extra crispy chicken skin, switch the oven to broil on high and place the baking sheet on the top rack. Broil for 2 to 3 minutes, watching carefully to prevent burning.
  8. Serve: Remove the sheet pan from the oven and divide the chicken thighs, cauliflower, and shallots between four plates. Garnish with thinly sliced scallions and serve alongside rice, ramen noodles, or additional vegetables for a complete meal.

Notes

  • Marinating the chicken for longer (up to 6 hours) deepens the flavor but if short on time, even 1 hour is sufficient.
  • Keep an eye on the chicken during broiling to avoid burning the marinade’s sugars.
  • If you prefer a milder heat, reduce the amount of gochujang or hot honey according to taste.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Find it online: https://yumbara.com/sheet-pan-gochujang-chicken-thighs-recipe/