RCI-MT.004.0522.001
Korean Roast Chicken Thighs
Korean Roast Chicken Thighs Vegetable oil can be used in place of the sesame oil and it still tastes great. This recipe is for 8 servings. Preparation: 1 hour and 10 minutes.
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- chicken thighs8 unitskin on
- ½ cup
- ½ cup
- 3 tablespoons
- 3 tablespoons
- minced garlic or ¼ teaspoon garlic powder2 teaspoons
- ¼ teaspoon
- ¼ teaspoon
Method
1
Pat chicken thighs dry with paper towels, ensuring skin is thoroughly dry for better browning during roasting.
2
Combine soy sauce, minced green onions, sesame oil, honey, minced garlic, ground ginger, and black pepper in a bowl to create the marinade.
3
Place chicken thighs in a large bowl or baking dish and pour marinade over them, turning to coat evenly on all sides. Reserve 3 tablespoons of marinade for basting.
4
Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor development.
5
Preheat oven to 425°F (220°C). Arrange chicken thighs skin-side up on a rimmed baking sheet in a single layer, spacing them apart for even cooking.
6
Roast chicken thighs for 25 minutes at 425°F, then reduce heat to 375°F (190°C) and continue roasting for 15 minutes.
40 minutes
7
Brush reserved marinade over chicken thighs during the last 10 minutes of cooking to build a glossy glaze.
8
Check that chicken skin is golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If needed, broil for 1–2 minutes to achieve darker skin.
9
Transfer roasted chicken to a serving platter and let rest for 5 minutes before serving to allow juices to redistribute.