Korean Recipe for Chicken Thighs

Here’s the promised Korean Chicken Thigh Recipe.   The thighs take only about 5 minutes of prep time and then cook in the oven so you don’t have to stand over the stove to keep an eye on them.  One of my hapa (part Asian) friends in Hawaii had a Korean mom who was a fantastic cook.  These chicken thighs were often marinating in her fridge when I came over, and there was always an extra one if I wanted to stay for dinner!

I’m short on writing time as I’m furiously cooking and baking today and tomorrow for my sister in law’s bachelorette party tomorrow night.  I’ve realized this week just how much I’m inspired by my new friend David Lebovitz because two of the things I’ll be making are from his blog!  Just in case this food prep and a wild night of bellydancing wears me out, I’ve also put together a post for Monday that you don’t want to miss.  The perfect drink for spring and summer parties!

Korean Chicken Thigh Recipe

serves 2

Ingredients

2 chicken thighs bone in and skin on
1/8 cup soy sauce
1 TBS dark sesame oil
1 TBS finely grated fresh ginger (I used a microplane grater)
1 TBS honey
1/8 tsp freshly ground black pepper
3 cloves of garlic minced

Instructions

Preheat the oven to 375 degrees.  Place all in ingredients in a Ziploc bag, seal, and mush to mix.  Let marinate in the fridge for at least 20 minutes or up to 24 hours.

Place an oven proof skillet on the stove on high.  Sear both sides of the chicken for about two minutes each to crisp the skin.  Place skillet with chicken in the oven and roast 30-45 minutes or until internal temperature is at least 170 degrees.

If you have charred black sauce on the bottom of your chicken, you can just peel it off (or eat it because it’s tasty!).

Approximate cost/serving: We got a huge package of chicken thighs for about 32 cents each, so this dish was only $1.05 for two of us or about 53 cents a serving.  Cheap!

Vegetarian/Gluten free: Of course the chicken can’t be vegetarian, but this marinade is AWESOME for fried tofu!  Make sure to use gluten free soy sauce if needed.


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11 Responses to “Korean Recipe for Chicken Thighs”

  1. Kelly
    May 14, 2010 at 7:06 am #

    Yum. I can tell I haven’t had my caffeine yet because when I read your post I somehow thought chicken thighs as in when people make fun of someone and tell them they have chicken legs. Yes, I am random. :-) Those look fantastic though and I love how they are mostly ingredients I would have on hand anyway. I’m not generally a huge chicken fan, but if I’m making it thighs are the way to go. I find them so much more flavorful than other cuts.

  2. Memoria
    July 1, 2010 at 10:41 pm #

    What a great-looking dish! I’m bookmarking this easy recipe. Thanks!

  3. Debs
    July 2, 2010 at 12:53 am #

    Oh yummy, your thighs look so tasty. Will have to try out your recipe very soon, thanks.

  4. Leah
    July 3, 2010 at 10:47 am #

    This looks delicious! Thanks for sharing the recipe, I am definitely going to try it out!

    Leah

  5. A Little Yumminess
    July 7, 2010 at 7:42 am #

    This is a must-try…I can see the little ones eating this…

  6. Brandi B
    January 15, 2012 at 7:18 pm #

    I made this recipe the other day for my family and they all loved it!!! I served it with fresh Japanese Green Beans and rice. my husband couldn’t stop complimenting the meal. Thank You so much for sharing!!!

  7. Barb
    May 23, 2012 at 4:00 pm #

    Was I supposed to add the marinade to the skillet? Before or after the searing? Not ready quite yet but I know they will be great!

    • Diana
      May 27, 2012 at 8:44 am #

      You could add it after the searing. You don’t have to add it to the pan though.

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