Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs bone-dry with paper towels to ensure a crispy skin.
  2. In a large mixing bowl, whisk together the gochujang, toasted sesame oil, soy sauce, honey, and rice vinegar until a smooth glaze forms.
  3. Add the chicken thighs to the bowl and toss thoroughly, ensuring the gochujang marinade covers every part of the meat and skin.
  4. Place a wire rack over a baking sheet and arrange the chicken skin-side up. This promotes airflow for maximum crispiness.
  5. Roast for 25 minutes, basting halfway through at 15 minutes, until the skin is a deep mahogany color and the internal temperature reaches 165°F (74°C).
  6. During the basting process at 15 minutes, use a spoon to pour the rendered juices and glaze back over the top after 15 minutes.