When it comes to quick weeknight meals, there are few proteins as versatile and easy to cook as a boneless skin-on chicken thigh. The meat is super flavorful and hard to overcook, while the skin renders out just enough flavorful fat to brown the chicken without adding any extra oil.
That's why it's usually on the table at least once a week. To keep things from getting repetitive, my wife and I have a running game to see who can devise new ways of preparing it.
The process of making this dish is identical to my chicken teriyaki, but the use of a sweet and savory gochujang turns this into an entirely different dish with a mild kick that even my daughter will gobble up. It's also delicious served over rice with the extra sauce drizzled on top.
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