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Korean Roast Chicken Thighs
Feb. 10th, 2011 07:45 pmI made these for supper tonight and since both Bill and I liked them the recipe gets stored here so I can always find it.
The original recipe is here, and has a handy feature that lets you adjust the number of servings. I made a couple modifications so here's my version, the largest change is the amount of sesame oil:
10 chicken thighs, bone in, skin on
1/2 cup soy sauce
1/2 cup minced yellow onion
1 Tbsp sesame oil
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp ground red pepper
Combine everything in a gallon sized ziplock bag and marinate at least a couple hours1.
Place thighs in roasting pan, skin side down, and pour remaining marinade over them. Bake uncovered at 375°F for 45 minutes. Turn pieces over and bake for another 15 minutes.
Since I was going to have the oven going for the chicken I also scrubbed some yellow potatoes, cut them into large chunks and tossed them with some seasoned salt, red pepper, and vegetable oil. I roasted them in a separate pan at the same time, giving them a stir when I turned the chicken.
1. I mixed mine up around 10:30 at night and put it on the bake the next day at 5pm.
If chicken is not your thing, this marinade is awesome on pork as well. Take a pork loin that will fit in your slow cooker and trim off the fat. Cut the loin into slabs 2-3" thick, coat them in the marinade and then stuff them, and the rest of the marinade, in your slower cooker and let it cook until the pork falls apart when you poke it. Leftover pork makes awesome fried rice. :)
The original recipe is here, and has a handy feature that lets you adjust the number of servings. I made a couple modifications so here's my version, the largest change is the amount of sesame oil:
10 chicken thighs, bone in, skin on
1/2 cup soy sauce
1/2 cup minced yellow onion
1 Tbsp sesame oil
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp ground red pepper
Combine everything in a gallon sized ziplock bag and marinate at least a couple hours1.
Place thighs in roasting pan, skin side down, and pour remaining marinade over them. Bake uncovered at 375°F for 45 minutes. Turn pieces over and bake for another 15 minutes.
Since I was going to have the oven going for the chicken I also scrubbed some yellow potatoes, cut them into large chunks and tossed them with some seasoned salt, red pepper, and vegetable oil. I roasted them in a separate pan at the same time, giving them a stir when I turned the chicken.
1. I mixed mine up around 10:30 at night and put it on the bake the next day at 5pm.
If chicken is not your thing, this marinade is awesome on pork as well. Take a pork loin that will fit in your slow cooker and trim off the fat. Cut the loin into slabs 2-3" thick, coat them in the marinade and then stuff them, and the rest of the marinade, in your slower cooker and let it cook until the pork falls apart when you poke it. Leftover pork makes awesome fried rice. :)
