– ▢3 lbs boneless skinless chicken thighs, about 8 to 10 thigh – ▢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 seed – ▢4 stalks green onion – ▢1 to 2 limes, cut into wedge
Seal and stir the bag to coat the chicken in marinade. Using a large bowl covered in plastic wrap instead of a bag is another option.
Refrigerate 20 minutes to 12 hours. Fire up the oven to 425 degrees Fahrenheit before baking the chicken.
Single-layer chicken thighs and marinade in a large casserole or baking dish. A deep lip traps fluids, but a large rimmed baking sheet works too. For quick cleanup, I like casseroles.
For 5–8 minutes, broil the thighs until crispy and golden brown. Chicken thighs taste best at 180–190 degrees F. Use a digital thermometer on the thickest part of your thighs.
After baking, let the chicken rest for 10 minutes before serving. Serve chicken with fresh lime slices, sesame seeds, and chopped green onions.
Cover the chicken with liquids and serve with your favorite sides. For dinner, serve chicken with steamed white or brown rice to soak up the juices and stir fry vegetables.