The Inspiration
The idea for Spicy Baked Chicken Thighs came to me one evening as I was craving something bold and flavorful yet easy to prepare. I had some gochujang in the fridge, and I knew it would be the perfect ingredient to give the chicken thighs a spicy kick. The combination of gochujang, sesame oil, and honey sounded just right, blending heat and sweetness in a way that would be irresistible. I wanted to create a dish that was not only delicious but also quick enough for a busy weeknight dinner.
The Preparation
When I first made Spicy Baked Chicken Thighs, the aroma of the sauce was incredible. Mixing gochujang with rice vinegar, honey, sesame oil, soy sauce, ground ginger, and garlic powder created a tantalizing blend of flavors. I made sure to pat the chicken thighs dry before coating them with the sauce, which helped the flavors adhere better and created a beautiful glaze once baked. The preparation was simple and quick, taking only about 10 minutes before the chicken was ready to go into the oven.
The Baking Process
As the Spicy Baked Chicken Thighs cooked, my kitchen filled with a mouth-watering aroma that hinted at the delicious meal to come. Baking at 375°F for about 35 minutes, the chicken developed a perfect balance of tender meat and crispy edges. I kept a close eye on the internal temperature, ensuring it reached at least 165°F to make sure the chicken was fully cooked and safe to eat. When I pulled the tray out of the oven, the chicken was beautifully glazed and looked as good as it smelled.
The Final Touch
Garnishing the Spicy Baked Chicken Thighs with fresh cilantro and toasted sesame seeds added a lovely touch of color and extra layers of flavor. I served the chicken with lime wedges, steamed broccoli, and white rice, making for a complete and satisfying meal. The first bite was a delightful explosion of spicy, sweet, and savory notes, perfectly complemented by the sides. This dish quickly became a favorite in my household, and I love how easy it is to prepare, making it a go-to recipe for both busy weeknights and casual dinner parties.
Table of Contents
Chef’s Notes- Spicy Baked Chicken Thighs
- Pat the Chicken Dry: Ensure the chicken thighs are thoroughly patted dry with paper towels before applying the sauce. This helps the sauce adhere better and results in a more flavorful and crispy finish.
- Marinate for More Flavor: If you have extra time, let the chicken marinate in the sauce for 30 minutes to an hour in the refrigerator to enhance the flavors.
- Uniform Cooking: Arrange the chicken thighs in a single layer on the baking rack without overlapping to ensure even cooking and a crispy exterior.
- Check for Doneness: Use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F (74°C) to ensure it’s fully cooked.
- Rest the Chicken: Let the chicken rest for a few minutes after baking to allow the juices to redistribute, making the meat more tender and flavorful.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of gochujang or use a milder chili paste. For more heat, add a pinch of cayenne pepper or extra gochujang.
- Fresh Herbs: Adding fresh cilantro right before serving adds a burst of fresh flavor and a pop of color. You can also use fresh mint or basil for a different twist.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Spicy Baked Chicken Thighs
4
servings10
minutes35
minutes662
kcal45
minutesGet ready to tantalize your taste buds with these Spicy Baked Chicken Thighs! Infused with the bold flavors of gochujang, sesame oil, and honey, this dish is a perfect balance of heat and sweetness. Serve it up with steamed broccoli and white rice for a complete meal that will leave you craving more. Perfect for a quick weeknight dinner!
Ingredients
For the Sauce:
1 tablespoon Korean red chili paste (gochujang)
2 teaspoons rice vinegar
2 teaspoons natural honey
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce
1/2 teaspoon powdered ginger
1/2 teaspoon garlic granules
For the Chicken:
8 boneless and skinless chicken thighs
For Garnish:
1/4 cup chopped fresh cilantro leaves
1 tablespoon toasted sesame seeds
1 lime, cut into wedges
- Alternative Ingredients:
Gochujang Paste: Sriracha or another hot chili paste.
Rice Vinegar: Apple cider vinegar or white wine vinegar.
Honey: Maple syrup or agave nectar.
Soy Sauce: Tamari or coconut aminos for gluten-free options.
Ground Ginger: Freshly grated ginger.
Garlic Powder: Fresh minced garlic.
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a baking rack on top.
- In a small mixing bowl, combine the gochujang paste, rice vinegar, honey, sesame oil, soy sauce, ground ginger, and garlic powder. Whisk until smooth.
- Pat the chicken thighs dry using paper towels. Brush both sides of each thigh generously with the prepared sauce.
- Arrange the coated chicken thighs on the baking rack in the prepared pan. Bake in the preheated oven for 30-35 minutes or until the internal temperature reaches at least 165°F (74°C) and the juices run clear.
- Once baked, sprinkle the chicken with chopped cilantro and sesame seeds. Serve hot with lime wedges on the side.
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- baking rack
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 662kcal
- Carbohydrates: 11g
- Protein: 69g
- Fat: 40g
- Saturated Fat: 10g
- Cholesterol: 215mg
- Sodium: 600mg
- Potassium: 850mg
- Fiber: 1g
- Sugar: 7g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 5mg
- Iron: 20mg
FAQ- Spicy Baked Chicken Thighs
Can I use bone-in chicken thighs instead of boneless?
Yes, you can use bone-in chicken thighs, but the cooking time will be longer. Bake for 40-45 minutes or until the internal temperature reaches 165°F (74°C).
What can I use as a substitute for gochujang?
If you can’t find gochujang, you can use Sriracha or another hot chili paste. Keep in mind that this will change the flavor profile slightly.
Is there a way to make this dish gluten-free?
Yes, substitute the soy sauce with tamari or coconut aminos, both of which are gluten-free alternatives.
How can I make this recipe sweeter or less spicy?
To make the dish sweeter, increase the amount of honey or add a bit of brown sugar. To make it less spicy, reduce the amount of gochujang or use a milder chili paste.
Can I prepare the sauce in advance?
Absolutely! You can prepare the sauce up to 3 days in advance and store it in the refrigerator. This can help save time on busy weeknights. Just give it a good stir before using.
