# Sticky Gochujang-Honey Chicken

Sticky Gochujang-Honey Chicken takes 1 hr 10 min (40 min prep, 30 min cooking) and serves 6.

Recipe by nerdswithknives.com · original: https://nerdswithknives.com/sticky-gochujang-honey-chicken/  
Cuisine: Korean · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/sticky-gochujang-honey-chicken-recipe (with step-by-step Cook Mode)

What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that's what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty.

## Ingredients (serves 6)

- 2 tablespoons grapeseed or any neutral oil
- 4 large garlic cloves (minced or grated)
- 1 inch piece fresh ginger (peeled and grated)
- 1 tablespoon honey (or agave syrup)
- 1 tablespoon rice vinegar
- 2½ pounds bone-in skin-on chicken pieces (about 6-8 chicken thighs or 4 breasts)
- 1½ tablespoons gochujang
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 2 scallions or Chinese chives (thinly sliced)
- 2 teaspoons toasted sesame seeds
- 1 lime (quartered)
- 1½ teaspoons kosher salt (plus more)
- ¼ cup gochujang (Korean hot pepper paste)

## Steps

1. Mince or grate the garlic and peel and grate the ginger
2. Combine the gochujang, honey, and toasted sesame oil to make the glaze
3. Preheat the oven to 425ºF and set a rack in the middle
4. Add the gochujang, oil, garlic, ginger, honey, rice vinegar and 1 1/2 teaspoons salt to a large mixing bowl and stir together until combined
5. Add the chicken pieces and toss until fully coated
6. Cover with plastic wrap and marinate for 30 minutes, or refrigerate up to 24 hours
7. Place the marinated chicken pieces in a large, oven-proof skillet or a sheet tray, and roast until just cooked through (165ºF internal temperature)
8. Brush each piece with the glaze and set the skillet under the broiler until the skin browns and glaze bubbles (or return pan to the oven for another minute or two)
9. Remove from the oven and sprinkle the chicken with thinly sliced scallions or chives and toasted sesame seeds
10. Serve with lime wedges for squeezing and extra glaze or gochujang on the side

## Good to know

### Swaps

- No honey? Swap in agave syrup in the same amount for both the marinade and glaze.
- No rice vinegar? Use an equal amount of white wine vinegar or apple cider vinegar instead.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or a skillet, which keeps the skin from going soggy, until steaming hot.

### Making it ahead

Marinate the chicken in the gochujang mixture up to 24 hours ahead and keep it covered in the fridge until ready to roast.