Sticky Korean Chicken
These Sticky Korean Chicken thighs are sweet, savoury, tender and crispy, satisfying your taste buds in every bite.
I’ve been on a real chicken thigh kick lately, and I’m really loving it. It wasn’t until quite recently that I started eating chicken thighs, in fact I don’t think I ever ate them as a kid, so I am quite happy to have discovered them. When it comes to chicken, there is a misconception that the breast is the only healthy part of the bird, but that could not be more untrue. In fact, the breast is one of the least nutrient-dense cuts of chicken, although it might be high in protein. The thighs, the wings, the legs and the drumsticks can all be incredibly nutritious cuts of meat (assuming you are buying good quality pastured birds) which all give you lots more flavour and lots more cooking options too. And as an added bonus, these odd cuts are often much cheaper than chicken breasts helping you keep more money in the bank.
These Sticky Korean Chicken thighs are sweet and saucy, and a delicious and inexpensive weeknight meal.
Sticky Korean Chicken
I used tamari in my marinade, but this can easily be swapped for coconut aminos to keep the recipe completely gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Mains
- Cuisine: Paleo, Gluten-Free, Dairy-Free
- 8–10 boneless chicken thighs
- 2 tablespoon sesame oil
- 2 tablespoon honey
- 1 tablespoon chilli paste
- 1 tablespoon tamari or coconut aminos
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- Sea Salt & Pepper
- Sesame Seeds
- Green Onion
- Preheat the oven to 425°F.
- In a small mixing bowl, combine the marinade ingredients; sesame oil, honey, chilli paste, tamari, garlic and ginger. Whisk together to combine. The consistency should be thick to ensure the chicken get sticky.
- Season the chicken with a little sea salt and pepper and add the chicken thighs to a large ziploc bag or bowl. You will use this to marinade the chicken.
- Pour the marinade mixture over the chicken in the ziploc bag and allow the chicken to marinade for 1-24 hours. Note: If you don’t have time, simply add the marinade directly to the chicken and them to the baking sheet.
- Once the chicken has marinated, cover a baking sheet with a aluminum foil or parchment paper. (You’ll want to line the baking sheet because the marinade is quite sticky and will stick to your pan.)
- Place the marinated chicken thighs onto the baking sheet and transfer them to the oven.
- Bake the chicken at 425°F for 25 minutes, turning it once.
- The chicken will be cooked through at this point, however to add extra crispiness and stickiness, broil the chicken on medium heat for 5-10 minutes.
- Depending on your oven, keep a watchful eye on the chicken to ensure that it does not burn.
- Remove chicken from the oven and season with lots of sesame seeds and green onion.