Description
An awesome fermented Korean paste, loaded with tons of flavor, is the marinade base with chicken thighs. Warm, spicy, salty, and everything delicious. Sriracha can step to the side.
Ingredients
- 8 whole Chicken Thighs, Fat Trimmed
- 2 cloves Garlic, Minced
- 2 Tablespoons (heaping) Gochujang Paste
- ¼ cups Soy Sauce
- 1 dash Fish Sauce
- 1 pinch Salt
- 1 teaspoon Cracked Black Pepper
- 3 Tablespoons Water
- Cooked Rice, To Serve (optional)
- 1 Tablespoon Sliced Scallions For Garnish (optional)
Preparation
Start by making marinade. Combine everything but chicken, rice, and scallions in a mixing bowl. Whisk until everything is smooth.
Add chicken thighs to a large plastic sealable bag, and pour in marinade. Seal, and place into the refrigerator overnight.
The following day, about 1 hour before you are ready to begin cooking, remove chicken from the refrigerator and let it sit on the counter to take off the chill. Strain marinade, reserving it into a bowl. Pat chicken dry and place on a wired rimmed baking sheet.
Preheat oven to 375ºF. Add chicken thighs, skin side down to the baking sheet. Place into the oven and cook for about 25 minutes. Remove, then flip the chicken so it is skin side up, and cook an additional 10 minutes or so, or until the skin is nice and crispy.
During this time, add reserved marinade to a sauce pan. Cook on medium heat until sauce has reduced. This will act as your glaze for the chicken is ready.
Now it is time to serve.
Remove chicken from oven, and carefully add to a large serving dish. With a cooking brush or spoon, begin brushing chicken thighs with the reduced marinade. Serve with rice, garnished with sliced scallions if desired.
