Sheet Pan Gochujang Chicken Thighs

Bold and flavorful, this sheet pan Gochujang Chicken thighs recipe includes roasted veggies for a well rounded meal! You’ll love this Korean-inspired dish with savory flavors and a delicious kick of fiery heat.

Why you will love this sheet pan chicken thighs recipe

Some nights I can’t be bothered to make more than one recipe. Sometimes even a simple veggie side feels like too much to do in addition to the main course!

• Made in one pan. This tender and juicy chicken is made in one pan with roasted cauliflower, providing everything you need for a healthy and well-rounded meal all on the same sheet pan.
• Versatile. Easily swap chicken thighs for chicken breasts or substitute the cauliflower with another favorite vegetable like broccoli or string beans.
• Quick and delicious. Enjoy this chicken dish with a bit of heat, inspired by Korean cuisine and ready in just 30 minutes of cooking time.

Other side dishes I like to serve with these gochujang chicken thighs are these harissa honey roasted carrots or this Asian cucumber salad!

Ingredients you will need

• Gochujang paste: This Korean red chili paste acts as the main source of flavor for this savory chicken dish.
• Hot honey: For some natural sweetness paired with an additional punch of heat!
• Soy sauce: Adds another dimension of umami flavor.
• Oil: I use both olive oil and sesame oil for this dish, but you could use all of one or the other, or substitute another oil like safflower oil or avocado oil.
• Chicken thighs: Tender and juicy dark meat is perfect for roasting in the oven.
• Cauliflower: I like cauliflower because it really allows the flavors of the gochujang to shine through. Other great options for veggies are squash, sweet potatoes, broccoli, bok choy, green beans, or whatever else you have on hand!
• Shallots: Provide a more subtle onion-y flavor.
• Scallions: Add fresh scallions or green onions as a garnish for a nice pop of color.

What does gochujang taste like?

This thick Korean chili paste is popular in Korean cooking and is made with fermented soybeans and glutinous rice. A traditional Korean ingredient, gochujang has a slightly sweet flavor that balances out spicy and savory notes with some saltiness as well!

How to make this gochujang chicken recipe

1. Prepare the chicken marinade. In a large bowl, mix spicy gochujang sauce with honey, soy sauce, olive oil, and sesame oil. Place the chicken thighs in the marinade and toss until well coated, then cover and marinate for at least an hour, or up to 6 hours.
2. Roast chicken and veggies. Once the chicken is marinated, add it to a large pan with the cauliflower and shallots. Toss the veggies with any remaining marinade and season with salt and black pepper if you like. Bake until everything is golden brown. (Use a meat thermometer to check for an internal temperature of at least 165 F).
3. Broil. Move the sheet pan to the top rack of the oven and broil for 2 to 3 minutes for crispy chicken. Watch closely to make sure nothing burns!
4. Serve. Divide everything into four portions and serve with rice, ramen noodles, more veggies, or just enjoy this dish as-is. Garnish with scallions, sesame seeds, or any additional spicy sauce like sriracha or your favorite hot sauce.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

What to serve with gochujang chicken

Serve your gochujang chicken thighs with a helping of simple white rice, brown rice, cauliflower rice, ginger rice, or vegetable fried rice. Pair them with a plate of air fryer broccoli for a balanced meal, or use any leftover chicken to make a steaming bowl of katsu ramen or my favorite chicken pho recipe for a delicious twist!

How to store chicken

Allow any chicken leftovers to cool to room temperature and store in an airtight container in the fridge for 3 to 4 days. You can also freeze the chicken for up to 3 months or so. Allow it to freeze on the same sheet pan, then transfer to another container or freezer safe ziploc bag.

How to reheat

For individual portions, you can microwave your chicken thighs for a minute or two, or until fully heated through. Another option is to preheat the oven to 350 degrees and bake until heated through again. Cover or tent with aluminum foil to prevent the chicken from drying out.

From frozen, I recommend allowing the chicken to thaw in the fridge for several hours first (or overnight).

More recipes to try

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