Skillet Gochujang Chicken Thighs
 
Prep time
Cook time
Total time
 
Seared in a skillet or outside on the grill, these Gochujang Chicken Thighs are deliciously perfect for summer. Serve over rice and veggies!
Serves: 8
Ingredients
FOR THE CHICKEN MARINADE:
  • 3 tbsp. Gochujang
  • 3 tbsp. Brown Sugar
  • 2 Garlic Cloves, minced
  • 2 tbsp. Liquid Aminos
  • 1 tbsp. Toasted Sesame Oil
  • 1 tsp. Rice Vinegar
  • 1 tsp. Onion Powder
  • 1 tsp. Paprika
  • ¼ tsp. Salt
  • 2 lb. Springer Mountain Farms Chicken Thighs
  • 1 - 2 tbsp. Butter
FOR GARNISH:
  • 1 tbsp. Chopped Fresh Cilantro + Stems if desired
  • 1 tsp. White Sesame Seeds
  • Fresh Jalapeño Slices, optional
Instructions
  1. Combine all the ingredients for the chicken marinade in a large Ziplog bag. Massage to combine and allow to marinate in the refrigerator for at least 30 minutes. This can also be marinated overnight.
  2. Heat a cast iron skillet over medium-high heat. Remove the chicken thighs from the marinade, and shake off any excess sauce. Allow the butter to melt in the skillet and then add the chicken.
  3. Cook the chicken for 10 - 15 minutes, making sure to flip halfway through. Be sure to check that the internal temperature is 165F before removing from heat.
  4. Set the chicken on a cutting board or plate to rest for at least 5 minutes. Afterwards, slice and enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/skillet-gochujang-chicken-thighs/