The inspiration for this is Sticky Gochujang Chicken Meatballs by Halfbaked Harvest….I didn’t make meatballs and I had no gochujang, so I altered it right off the bat – I do want to try hers, though.
- 6 chicken thighs, bone in or not, skin on or not, mine had bones & skin
- 1/3 cup soy sauce
- 2 TB honey
- 2 TB rice vinegar
- 2 TB red pepper flakes (it’s a big bag, I’ll use them where ever I can)
- 1 TB grated ginger
- 2 cloves minced garlic
- 1 TB toasted sesame oil
- 1/4 cup plain yogurt – I used Balkan because I don’t actually like Greek yogurt
I put the chicken in at 400 F for 20 minutes.
While they were cooking, I mixed up the rest of the ingredients in a small saucepan, EXCEPT the yogurt, and heated the sauce up. I didn’t heat it long enough to reduce it much and that is probably why my chicken wasn’t particularly sticky, but that was okay, next time.
When I flipped the chicken, I blooped about a TB of sauce on each one and let them cook another 10 minutes.
I then mixed 2 TB of the cooled sauce in with the yogurt to dip in at dinner. I flipped the chicken again and blooped the rest of the sauce on the chicken and moved all the pieces to one end of the pan and dumped a whole bag of broccoli pieces on the empty end.
Put everything back in the oven and let it do its thing until the broccoli was hot.
I served with some leftover brown rice and loads of the sauce. It was a little spicy, as the pepper flakes are, but not too hot….just enough to remind you that you’re alive!
I did use a ridged silicon mat to let any grease drain away from the chicken, some parchment paper would probably help with clean up also.