Gochujang Korean Chicken Thighs with Sweet Corn
So simple and so good. Chicken thighs and still in-season sweet corn are bathed in a glaze featuring gochujang – the umami-rich and complex Korean condiment made from fermented soybeans – along with butter, soy, ginger and garlic. Prep takes about 15 minutes and it’s out of the oven a quick 35 minutes later with clean-up all of two minutes.
Equipment
- large rimmed baking sheet
- aluminum foil (optional)
- large bowl
Ingredients
- 7 tablespoons butter room temperature
- ⅓ cup gochujang
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons tomato paste
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 to 8 bone-in skin-on chicken thighs about 2 pounds
- 3 to 4 ears of sweet corn husks removed and cut in thirds
Instructions
- Heat oven to 425°F.
- In a large bowl, combine butter, gochujang, brown sugar, soy sauce, rice vinegar, tomato paste, ginger, garlic, salt and pepper. Remove ¼ cup of the mixture and reserve.
- Add chicken to the bowl and massage the remaining butter mixture into the chicken. Let stand at room temperature for 15 minutes.
- Arrange chicken in a single layer on a large foil-lined baking sheet. Coat the corn with the reserved butter mixture and arrange around the chicken.
- Roast for 30 to 40 minutes, turning the chicken a few times and rotating the corn occasionally, brushing it with the pan drippings. Finish with the chicken skin side up. Roast until the chicken reaches 160°F to 165°F internally.
- Transfer the corn to a bowl and drizzle with the pan drippings. Turn the broiler to high. Generously brush the chicken with pan drippings and broil for 1 to 2 minutes, watching closely, until the skin is deeply caramelized and the chicken reaches 160°F to 165°F.
- Let the chicken rest for 5 minutes before serving with the corn.