Omma Baked Chicken Thigh

Name: Omma Baked Chicken Thigh
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 500 gms Chicken thigh; 1.5 tbsp Apple Cider vinegar; 1 tbsp honey; 2 tbsp low sodium Soy Sauce; 3 tbsp gochujang; 1 tbsp ginger grated; 4 garlic / 2 tbsp dince garlic; 1 tbsp Apple Cider Vinegar; 1 tbsp low sodium soy sauce; 1 tbsp gochujang; 1 tbsp honey

justnicolee @justnicolee

Sweet and Spicy Baked Korean Chicken Thighs featuring gochujang chili paste for a spicy kick

justnicolee @justnicolee

Sweet and Spicy Baked Korean Chicken Thighs featuring gochujang chili paste for a spicy kick

Saved

Ingredients

25 mins

2 servings

500 gmsChicken thigh
Marinade
1.5 tbspApple Cider vinegar
1 tbsphoney
2 tbsplow sodium Soy Sauce
3 tbspgochujang
1 tbspginger grated
4garlic / 2 tbsp dince garlic
Glaze
1 tbspApple Cider Vinegar
1 tbsplow sodium soy sauce
1 tbspgochujang
1 tbsphoney

Saved

Steps

25 mins

1

Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
2

When ready to cook the chicken, preheat oven to 190c. Line a baking sheet with foil for easy cleanup
3

Arrange chicken on baking sheet, discard excess marinade. Bake chicken for a total of 25 minutes.
4

While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
5

In the last 5 minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.