Gochujang Honey Chicken Thighs with Sesame Cucumber Rice

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 8 pieces (about 2.5 lb) bone-in skin-on chicken thighs
• 3 tbsp gochujang paste
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 garlic cloves, grated
• 1 tbsp fresh ginger, grated
• 4 cups cooked short-grain rice
• 3 Persian cucumbers, thinly sliced
• 2 tbsp rice vinegar for pickles
• 1 tsp sugar
• 1 tbsp toasted sesame seeds
• 3 green onions, sliced
• 1 tsp kosher salt
• 1 tbsp neutral oil

Instructions

1. 1Preheat oven to 425°F. Pat chicken thighs dry and season both sides with kosher salt. Heat neutral oil in a large oven-safe skillet over medium-high heat.
2. 2Place thighs skin-side down and sear undisturbed 6–7 minutes until the skin is deep golden and crisp. Flip and cook 2 minutes more on the flesh side, then transfer skillet to the oven.
3. 3Roast 18–22 minutes until internal temperature reaches 175°F and juices run clear. Meanwhile, whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, grated garlic, and ginger into a glossy glaze.
4. 4While chicken roasts, toss sliced cucumbers with rice vinegar, sugar, and salt; let sit 10 minutes to lightly pickle.
5. 5Remove chicken from oven, carefully pour off excess fat, and brush the gochujang-honey glaze generously over both sides of each thigh. Return to oven for 3–4 minutes until the glaze is sticky and caramelized at the edges.
6. 6Fluff the warm cooked rice and divide among four bowls. Top each with two glazed chicken thighs.
7. 7Pile the quick-pickled cucumbers alongside the chicken and drizzle any remaining pan glaze over the rice.
8. 8Finish with a shower of toasted sesame seeds and sliced green onions. Serve immediately while the skin is still crackling.