This Korean Chicken Marinade is SO gooood!!! And the scallions go really well with it – the more the better. Most recipes I looked at say to grill the chicken, but I baked them in the oven (raised on a rack so that they ‘grill’) and they turned out great. My reasons for baking rather than grilling were two-fold, both out of laziness. I didn’t want to scrub and scrub the grill later, and I wanted a recipe where I can be hands-free for the duration of the cooking time. So there it is. I used the same marinade for salmon fillets and they also tasted delicious! Mmm what to marinate next..
Korean Chicken
Servings 4 people
Ingredients
- 2 pounds boneless chicken thighs
For the marinade
- 3 tablespoons gochugaru Korean red chili pepper flakes
- 1 tablespoon granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or white wine
- 2 tablespoons gochujang Korean red chili pepper paste
- 2 tablespoons honey or 3 tablespoons corn syrup
- 2 tablespoons apple cider or pineapple juice or maesil chung
- 1 tablespoon sesame oil
- 1/4 medium onion grated, about 1/4 cup
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For garnish
- 2 tablespoons chopped scallions
- 1 teaspoon sesame seeds
Instructions
Marinate the chicken
- Rinse chicken pieces and pat them dry with paper towels. Trim off excess fat and cut into large chunks (you can also leave them as large pieces).
- Combine all of the ingredients for the marinade in a bowl or a glass container and mix well with a whisk. Place the chicken pieces in the marinade and coat them well.
- Cover and marinate in the refrigerator for at least several hours, preferably overnight.
Bake the chicken
- Preheat the oven to 400 degrees F.
- Line a baking sheet with aluminium foil, and place a raised rack on the foil.
- Place the chicken pieces on top of the rack, and bake in the preheated oven until the chicken is cooked, about 20 minutes.