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Gochujang chicken thighs with sticky caramelized glaze served with white rice and roasted broccoli

Sheet Pan Gochujang Chicken Thighs With Crispy Edges

Sticky bone-in chicken thighs roasted with sweet potato, broccoli, and red onion in a gochujang, honey, soy, and sesame glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Korean-Inspired
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons gochujang paste
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
For the Sheet Pan
  • 6 bone-in skin-on chicken thighs (about 2 to 2 1/2 pounds)
  • 1 medium sweet potato cut into 3/4-inch cubes
  • 2 cups broccoli florets
  • 1 small red onion cut into wedges
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Method
 

  1. Whisk together the gochujang, honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger. Before adding raw chicken, transfer 2 tablespoons of the mixture to a separate clean bowl for the final glaze.
  2. Pat the chicken dry, coat it with the remaining marinade, and let it stand while preparing the vegetables and preheating the oven, about 15 to 20 minutes.
  3. Preheat the oven to 425°F (220°C) with a rack in the upper third.
  4. Toss the sweet potato and red onion with olive oil, salt, and pepper. Spread them on a large rimmed sheet pan and roast for 12 to 15 minutes.
  5. Move the vegetables toward the edges and place the chicken skin-side up in the center, leaving space between the thighs. Roast for 15 minutes.
  6. Add the broccoli to the pan and roast for another 10 minutes.
  7. Brush the chicken with the reserved clean glaze. Broil for 2 to 3 minutes, watching constantly to prevent burning.
  8. Check the thickest part of each thigh with a food thermometer; it must reach at least 165°F (74°C). Rest for 5 minutes before serving.

Notes

Before the raw chicken touches the marinade, transfer the 2 tablespoons needed for the final glaze to a separate clean bowl. Do not reuse marinade that has contacted raw poultry unless it is boiled according to a tested food-safety method.
Check the thickest part of every thigh with a food thermometer; the chicken must reach at least 165°F (74°C).
Refrigerate cooked chicken and vegetables in shallow, covered containers within 2 hours. Use refrigerated chicken within 3 to 4 days and reheat leftovers to 165°F (74°C).
Allergen note: gochujang and soy sauce usually contain soy and may contain wheat; sesame oil contains sesame. Check the labels if cooking for someone with an allergy or gluten restriction, and use verified alternatives when needed.