Crispy Spicy Chicken Thighs

Servings: 4
Calories: 640.2kcal/2678.6kJ (per serving)
Fat: 40.3g (per serving)
Carbs: 1.5g (per serving)
Protein: 64.1g (per serving)

About

Plenty of healthy olive oil, spicy gochujang, sweet honey, and a few spices create this excellent marinade that coats your chicken thighs in thin layers to result in a crispy skin over juicy meat. Excess juices in your pan are perfect for drizzling over the side dish you pair this meal with.

Ingredients

3 tablespoon olive oil
½ teaspoon gochujang korean chili sauce by chung jung one
½ teaspoon honey
⅛ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper, ground
⅛ teaspoon onion powder
1 teaspoon, whole pieces sesame seeds
2 pound chicken thigh with skin

Instructions

Preheat an oven to 375 degrees. In a small dish, combine the olive oil, gochujang, honey, garlic, salt, pepper, onion powder, and sesame seeds.
Arrange 4 chicken thighs with skins on a sheet tray lined with parchment paper or aluminum foil. Use a marinating brush to coat the bottoms, tops, and all sides of the chicken thighs with the sauce you made in step 1. You should still have sauce leftover – set this aside for later.
Bake the chicken thighs in the oven for 40 minutes. After round 1 of baking, turn the oven down to 350 degrees and brush the remaining sauce over just the tops of the chicken thighs. Bake for an additional 15 minutes.
Remove the tray from the oven after round 2 of baking. Use your marinade brush from earlier to pick up the liquid that has collected in your tray and brush it over the tops of the chicken thighs. Bake for round 3 for 10 minutes.
Repeat step 4 for a final round of baking. To clarify, you will be baking your chicken thighs at 375 degrees for 40 minutes, then at 350 degrees for 15 minutes, 10 minutes, and 10 minutes. Allow the completed chicken thighs to cool slightly before serving with any remaining juices in the pan.