Roasted Gochujang Honey Chicken Thighs with Sesame Broccolini
Prepare for an explosion of Korean-inspired flavors with these sticky, tender chicken thighs, roasted to perfection with a glistening gochujang and honey glaze. The skin crisps beautifully, locking in the succulent juices, while the sweet heat of the glaze creates an irresistible aroma that fills your kitchen. This dish is a celebration of contrasting textures – the satisfying crunch of the chicken skin giving way to incredibly moist meat, complemented by crisp-tender broccolini lightly coated in sesame. It’s a vibrant, bold, and deeply satisfying meal that transports your taste buds to a bustling Korean street food market, proving that simple roasting can yield truly extraordinary results.
Ingredients
- •4 bone-in, skin-on chicken thighs
- •1/4 cup gochujang (Korean chili paste)
- •3 tablespoons honey
- •2 tablespoons soy sauce
- •1 tablespoon grated fresh ginger
- •2 garlic cloves, minced
- •1 tablespoon sesame oil
- •1 tablespoon rice vinegar
- •1 bunch broccolini, trimmed
- •1 tablespoon olive oil
- •1 tablespoon sesame seeds
- •Salt to taste
- •Black pepper to taste
- •Optional: Sliced green onions for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a medium bowl, whisk together the gochujang, honey, soy sauce, grated fresh ginger, minced garlic, sesame oil, and rice vinegar until well combined. This is your flavorful glaze.
- 3
Pat the chicken thighs dry with paper towels to ensure crispy skin. Season them lightly on both sides with salt and black pepper. Arrange the chicken thighs skin-side up on the prepared baking sheet.
- 4
Brush about half of the prepared gochujang glaze generously over the chicken thighs, ensuring even coverage on the skin side.
- 5
Roast the chicken in the preheated oven for 20 minutes. While the chicken roasts, toss the trimmed broccolini with 1 tablespoon of olive oil, a pinch of salt, and black pepper.
- 6
After 20 minutes, remove the baking sheet from the oven. Add the seasoned broccolini to the baking sheet alongside the chicken. Brush the remaining gochujang glaze over the chicken thighs.
- 7
Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the broccolini is tender-crisp with slightly charred edges.
- 8
Carefully remove the baking sheet from the oven. Sprinkle the roasted chicken and broccolini with sesame seeds before serving. Optionally garnish with freshly sliced green onions for a pop of color and freshness.
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