Korean Chicken Thighs w Summer Squash
Total Steps
8
Ingredients
15
Tools Needed
13
Related Article
Baked Korean Chicken ThighsIngredients
- salt and pepper
- 1 teaspoons gochugaru (red pepper flakes)(optional)
- 1 tablespoons finely grated ginger
- 1 teaspoons honey
- 1 tablespoons sesame oil
- 1/4 yellow onion
- 1 tablespoons brown sugar
- 4-5 cloves garlic
- 1 cups soy sauce
- 1 piece squash
- 1 piece zucchini
- 6-8 pieces bone-in, skin-on chicken thighs
- 1 tablespoons olive oil
- flour or corn starch(optional)
- water(optional)
Instructions
Step 1
Rinse the chicken thighs under cold water, pat dry, and place inside a large glass or plastic tupperware.
Step 2
Prepare the marinade by adding soy sauce, brown sugar, garlic, yellow onion, sesame oil, ginger, and optional gochugaru into a food processor. Pulse for a few minutes or until smooth.
Step 3
Pour the marinade over the thighs to cover and coat. Mixing by hand is optional for optimal results.
Step 4
Preheat oven to 375 degrees F (190 C). Place marinated chicken thighs in an oven-proof baking dish with the marinade sauce. Cover with foil and bake for 45 minutes, continuously basting with the sauce every 15 minutes.
Step 5
Meanwhile, sauté the sliced zucchini and squash in a non-stick frying pan with 1 tablespoon of olive oil. Sprinkle with salt and pepper as desired.
Step 6
Remove the foil from the thighs and change the oven setting to broil. Cook for another 15 to 30 minutes, or until the chicken skin is charred, basting continuously.
Step 7
Serve the chicken thighs and sautéed vegetables with rice, drizzled with any remaining sauce from the dish.
Step 8
(Optional) If there is leftover sauce from the dish, you can thicken it by adding some flour or corn starch (mixed with water until dissolved) and stir until it has reached your desired thickness. Then brush or spoon the thickened sauce over the thighs for extra flavor.