Ingredients

• 2 pound chicken thighs, patted dry
• 3 tablespoon gochujang
• 3 tablespoon honey
• 4 clove garlic, minced
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon ginger, minced
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Steps

1. Preheat oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and arrange them skin-side up in a 9x13 baking pan.
3. Season the chicken thighs evenly with kosher salt and black pepper on both sides.
4. In a small mixing bowl, whisk together gochujang, honey, minced garlic, minced ginger, soy sauce, rice vinegar, and sesame oil until smooth.
5. Brush the gochujang glaze evenly over the chicken thighs, coating all exposed surfaces.
6. Sprinkle sesame seeds over the glazed chicken.
7. Place the baking pan in the preheated oven and bake for 30-35 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
8. Remove the baking pan from the oven and let the chicken rest for 2 minutes.
9. Transfer the chicken thighs to a serving plate and garnish with additional sesame seeds and sliced green onions.
10. Serve immediately with steamed rice and kimchi on the side.