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Korean Chicken Thighs

I came across this stuff called Gochujang on the internet one day. Although I had never heard of the stuff, I saw that the base is red chili paste with some other ingredients added. Recently, I learned that adding red chili to our diet causes our bodies to burn more fat, so I was intrigued because I need all the fat burning I can get. I looked at Walmart and Kroger, but I didn’t see any, so I ordered some off of Amazon. Since its arrival, I’ve tried three chicken dishes using this exact recipe. I tried bone-in thighs, boneless thighs and wings. Out of all three, I think my favorite was the boneless thighs, but all three versions were really good. If you’re looking for something new to jazz up your boring chicken, give it a try.

Korean Chicken Thighs


1 pound chicken thighs (I've used boneless and bone in)

1 large onion, chopped


2 tablespoons rice vinegar

3 tablespoons gochugang paste (I got mine on Amazon)

1 tablespoon ground ginger

4 tablespoons minced garlic

1/2 cup soy sauce

1/4 cup brown sugar

Basting glaze:

1 teaspoon rice vinegar

1 teaspoon soy sauce

1 tablespoon gochugang paste

1/4 cup brown sugar


Marinate the chicken thighs in the marinade for at least 30 minutes. I like to put mine in the marinade the night before If possible. When ready to cook, preheat oven to 400 degrees. Place the onions in the bottom of an oven safe baking dish. Remove the chicken pieces from the marinade and place on top of the onions. If using bone-in thighs, bake the chicken about an hour basting the tops with the baking glaze about every 15 minutes. If using boneless thighs, cut the cooking time back to about 30 minutes. Remove from the oven and cool a bit before serving.

FNPP Korean Chicken Thighs
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