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Delicious Gochujang Chicken Thighs garnished with sesame seeds and green onions

Gochujang Chicken Thighs

Spicy-sweet gochujang marinated chicken thighs, roasted with cauliflower and shallots, creating a delicious, comforting meal perfect for any occasion.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade
  • 3/4 cup gochujang paste
  • 4 tbsp hot honey
  • 3 tbsp soy sauce
  • 4 tbsp olive oil
  • 1 tbsp toasted sesame oil
Main Ingredients
  • 4 pieces boneless chicken thighs
  • 1 head cauliflower Cut into florets
  • 4 large shallots Peeled and quartered
  • 1 tsp kosher salt For seasoning
  • to taste scallions For garnish

Method
 

Preparation
  1. In a large mixing bowl, combine the gochujang, hot honey, soy sauce, olive oil, and sesame oil.
  2. Add the chicken to the bowl and toss until fully coated. Let the chicken marinate, covered, for at least one hour or up to six hours.
  3. Preheat the oven to 425°F.
  4. Arrange the chicken, cauliflower, and shallots on a lightly greased baking sheet. Drizzle the remaining marinade over the cauliflower and shallots, mixing them with your hands.
  5. Season everything with salt before baking.
Cooking
  1. Bake for 20-25 minutes, or until the internal temperature of the chicken has reached 165°F.
  2. For crispier chicken thighs, turn the broiler on high and move the sheet pan to the top rack. Broil for 2-3 minutes, watching closely to prevent burning.
Serving
  1. Divide the chicken, cauliflower, and shallots between four plates. Serve with rice, ramen noodles, or more vegetables.

Notes

To store leftovers, let the dish cool to room temperature. Place it in an airtight container in the refrigerator for about 3-4 days, or freeze for up to 3 months. Reheat after thawing overnight in the refrigerator.