Description
This quick weeknight meal features boneless, skinless chicken thighs marinated in a savory teriyaki sauce and coated in a spicy gochujang glaze that caramelizes beautifully when cooked in a skillet.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs
- 1/4 cup alcohol-free soy sauce
- 2 tbsp alcohol-free rice vinegar
- 1 tbsp honey (for marinade)
- 2 tsp grated fresh ginger
- 1 tsp minced garlic
- 1/2 tsp toasted sesame oil (for marinade)
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp honey (for glaze)
- 2 tbsp alcohol-free soy sauce (for glaze)
- 1/4 cup water or vegetable broth
- 1 tsp toasted sesame oil (for glaze)
- 1 tsp cornstarch
- 1 tbsp cold water (for slurry)
- 1 tbsp neutral oil (canola or vegetable oil)
- 1 tbsp toasted sesame seeds (for garnish)
- 2 sliced green onions (for garnish)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 tbsp honey, ginger, garlic, and 1/2 tsp sesame oil. Add the chicken thighs, toss to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare the Glaze: In a small saucepan, whisk together gochujang, 2 tbsp honey, 2 tbsp soy sauce, water/broth, and 1 tsp sesame oil. Bring to a simmer over medium heat. Reduce heat to low, stir in the cornstarch slurry (1 tsp cornstarch dissolved in 1 tbsp cold water), and cook for 1-2 minutes until thick and glossy. Set aside.
- Sear the Chicken: Remove chicken from marinade and pat thoroughly dry. Heat neutral oil in a large non-stick skillet over medium-high heat until shimmering. Sear the chicken thighs for 4-5 minutes per side, developing a deep brown crust. Discard excess marinade liquid.
- Finish and Glaze: Reduce heat to medium-low. Pour half of the prepared gochujang glaze over the chicken. Cook for 5-7 minutes, flipping occasionally, until the chicken reaches an internal temperature of 165°F (74°C). The glaze will caramelize around the chicken.
- Rest and Garnish: Transfer the glazed chicken to a cutting board and let rest for 5 minutes. Slice or serve whole. Drizzle with the remaining glaze and garnish with toasted sesame seeds and sliced green onions.
Notes
For best results, allow the chicken to marinate for at least 30 minutes to absorb flavors. Adjust the amount of gochujang to control the spice level, reducing it for milder palates. Ensure chicken reaches 165°F (74°C) internal temperature before serving. If preparing ahead, store the glaze separately in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: pan-searing
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: spicy, teriyaki, chicken, gochujang, asian, weeknight, easy, glaze, dinner