Oven-Baked Sticky Gochujang Chicken Thighs

Prep Time	Cook Time	Total Time
25 min	35 min	1 h

Introduction

These oven-baked sticky gochujang chicken thighs bring a perfect balance of sweet, savory, and gently spicy flavors.

Gochujang is a Korean fermented chile paste, kind of like a deeper, richer cousin of sriracha or chili-garlic sauce.

The skin gets irresistibly caramelized in the oven, while the glaze turns glossy and sticky in all the best ways.

Serve these for an easy weeknight dinner, game-day spread, or a fun date-night meal with rice and crisp veggies.

How to Make Oven-Baked Sticky Gochujang Chicken Thighs

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Prep the pan and oven

Preheat the oven to 400°F and position a rack in the center.
Line a sheet pan with foil and set a wire rack inside, if you have one.
Season the chicken

Pat the chicken thighs dry with paper towels so the skin can crisp well in the oven.
Whisk the honey, soy sauce, salt, and black pepper together in a large bowl or zip-top bag.
Add the chicken and toss until well coated, then let it sit 15 to 30 minutes at room temperature.

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Start baking the thighs

Arrange the chicken on the prepared rack, skin side up, letting any extra marinade drip back into the bowl.
Bake for 25 minutes, or until the skin is beginning to brown and most of the fat has rendered.
Make the gochujang glaze

While the chicken bakes, stir the gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger together.
Transfer the mixture to a small saucepan and bring it to a gentle simmer over medium-low heat.
Cook, stirring often, for 3 to 5 minutes, until glossy and slightly thickened like warm barbecue sauce.
Glaze and finish baking

Remove the pan from the oven and brush the chicken generously with the warm gochujang glaze on all sides.
Return the pan to the oven and bake 10 to 15 more minutes, until the chicken reaches 175°F and looks sticky.
If you want extra charred edges, broil the chicken on high for 2 to 3 minutes, watching closely.

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Rest and serve

Let the chicken rest on the pan for 5 to 10 minutes so the juices redistribute and the glaze sets.
Spoon any pan juices over the thighs and serve with rice, cucumber slices, or a crunchy green salad.

Substitutions

Chicken thighs replaced with chicken drumsticks: Chicken drumsticks stay just as juicy and flavorful and can handle high oven heat well; add a few extra minutes if needed.
Soy sauce replaced with tamari: Tamari gives almost the same deep savory flavor as soy sauce and keeps the dish friendly for gluten-sensitive guests.
Gochujang replaced with chili garlic sauce plus a spoon of white miso: Chili garlic sauce brings heat and tang, while miso adds fermented depth, giving a similar sweet-savory kick with a twist.

Tips

Aim for higher thigh temperature: Chicken thighs taste best when cooked past 165°F; aim for 175°F to 190°F so the meat turns very tender and succulent.
Do not crowd the pan: Leave a little space between thighs so hot air can circulate, which helps render fat and keeps the skin from steaming.
Control the heat of the glaze: For milder heat, use slightly less gochujang and add a bit more brown sugar, then taste the glaze before brushing.
Keep cleanup easy: Foil under the rack catches drips from the sugary glaze, which can burn onto bare pans and become hard to scrub later.

Energy	521	kcal
Protein	32	g
Total Fat	33	g
Carbohydrates	21	g
Dietary Fiber	1	g

FAQ

How do I keep the glaze from burning in the oven?: Sugar burns quickly at high heat, so keep the oven at 400°F and brush the glaze on near the end of cooking. If you broil, use the middle rack, broil only a couple minutes, and watch the chicken the entire time.
Can I use boneless, skinless chicken thighs instead?: Yes, but start checking for doneness around 18 to 20 minutes, since boneless pieces cook faster. Skip the wire rack if you like and understand the glaze will not caramelize quite as deeply without the skin and extra fat.
Can I marinate the chicken longer than 30 minutes?: You can marinate the thighs in the honey soy mixture for up to 8 hours in the refrigerator. Let them sit at room temperature about 20 minutes before baking so they cook more evenly and brown better.
My glaze turned too thick on the stove; what should I do?: Whisk in a teaspoon or two of water or soy sauce over low heat until it loosens to a brushable consistency. If it tastes too strong after thinning, balance it with a pinch more brown sugar or a splash of rice vinegar.