Baked Korean BBQ Chicken Thighs – Learn Like a Pro

• 3 lbs boneless skinless chicken thighs about 8 to 10 thighs
• ½ cup coconut aminos*
• 4 Tbsp Gochugang
• 3 Tbsp honey
• 3 Tbsp toasted sesame oil
• 2 Tbsp rice vinegar
• 1 Tbsp fresh ginger peeled and grated
• 3 large cloves garlic minced

For Serving :

• sesame seeds
• 4 stalks green onion
• 1 to 2 limes cut into wedges

Instructions

1. In a small bowl, measuring cup, or bowl, add all the sauce ingredients and stir until well incorporated.
   Place all of the marinade in a big zip-lock bag along with the uncooked chicken thighs. Once the bag is closed, shake the contents to coat the chicken pieces with marinade.
2. Instead of using a plastic bag for this stage, you can also use a large bowl wrapped with plastic wrap.
   Let it marinate for a minimum of 20 minutes and a maximum of 12 hours in the fridge. Set the oven to 425 degrees Fahrenheit when the chicken is ready to roast.
3. Place the chicken thighs in a single layer in a sizable casserole dish or baking dish along with all of the marinade. You may also use a large rimmed baking sheet, but to catch all the fluids, I suggest choosing something with a deep lip.
4. I’ve discovered that a casserole dish makes cleanup the easiest. Bake for 12 to 18 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit, on a shelf that is either in the oven’s centre or one shelf above from it.
5. After taking the chicken out of the oven, baste it by spooning the pan’s juices over the pieces of chicken.
   Put the chicken back in the oven and adjust the temperature to high broil. Broil the thighs for 5 to 8 minutes, or until they are crispy and golden brown.
6. When the internal temperature of chicken thighs reaches 180 to 190 degrees Fahrenheit, the flavour becomes optimal. To take the temperature, insert a digital thermometer into the thickest area of the thigh. Before serving, take the chicken out of the oven and let it rest for at least ten minutes.
7. Serve the chicken with fresh lime slices and garnish it with chopped green onions and sesame seeds. Enjoy the chicken with your preferred side dishes after spooning the juices over it. To absorb the juices from the cooked chicken, I suggest serving it over steamed white rice or brown rice. You may also stir-fry veggies to make a complete dinner.