Who doesn’t love a tasty weeknight meal that is ready in under an hour (and gives you plenty of oven cooking time to prepare a side dish)? This one features oven-roasted chicken thighs with all sorts of tasty Asian flavors!
I love love LOVE to cook with new and exciting ingredients, and this recipe was one of the first dishes I created using Gochujang paste. This beautifully bright red paste is a spicy staple of Korean cuisine. It is made from fermented soybeans and red chilis and has a wonderfully spicy flavor that really builds as you taste it. I love it in this dish, especially paired with all the other wonderful ingredients in this marinade!
These chicken thighs are then baked in this beautiful mixture of Gochujang paste, Sapporo beer, ginger paste, garlic paste, Hoisin sauce, Dijon mustard, and lemon juice. So simple!
Now it’s your turn: what is your favorite easy weeknight chicken meal? Share with me by posting below!
- ½ cup Sapporo beer
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tbsp. dijon mustard
- 1 tbsp. gochujang paste
- 2 tbsp. Hoisin sauce
- ½ lemon, juiced
- 4 chicken thighs, skin on and bone in
- Nonstick cooking spray
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine beer, ginger paste, garlic paste, dijon mustard, gochujang paste, hoisin and lemon juice. Whisk to combine. Add chicken thighs and toss to coat.
- Spray a baking dish with nonstick cooking spray. Add chicken thighs to baking dish, skin side up. Pour the remaining marinade on top of chicken thighs. Bake in preheated oven for 40-45 minutes before serving. Enjoy!
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