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 Recipeserves 2
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
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.