Ingredients
Marinade and Chicken
- 5 tablespoons (1/4 cup + 1 tablespoon) Gochujang
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons minced ginger (from a 2-inch piece)
- 2 tablespoons minced garlic (about 5 large cloves)
- 1 ½ tablespoons brown sugar (or honey)
- 6-8 boneless, skinless chicken thighs (1½-2 pounds)
Vegetables and Garnish
- 14-18 scallions (4 thinly sliced for garnish, remainder cut into 1-inch segments, white and light green parts only)
- 3 large sweet potatoes (2½ – 3 pounds), peeled and cut into 3/4-inch cubes
Other
- 2 tablespoons neutral oil (canola, grapeseed, or light olive oil)
- 1 teaspoon kosher salt
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC) and arrange the oven racks to the top and bottom positions for even cooking.
- Marinate The Chicken: In a large bowl, whisk together gochujang, soy sauce, sesame oil, minced ginger, minced garlic, brown sugar, and 1 tablespoon of water. Add the chicken thighs and toss until well coated. Cover with plastic wrap and refrigerate for at least 1 hour and up to 6 hours to absorb flavors.
- Prepare Sheet Pans: Remove chicken from the marinade, arranging them on two rimmed baking sheets. Keep the leftover marinade in the bowl.
- Add Vegetables: Add the scallion segments and cubed sweet potatoes to the marinade bowl along with neutral oil and kosher salt. Toss everything well to coat with the marinade. Spread the sweet potatoes and scallions around the chicken on the baking sheets in a single layer for even roasting.
- Bake: Place the pans in the oven and bake for 20 minutes. Then switch the positions of the pans and bake for an additional 20 minutes, or until the sweet potatoes are tender and the chicken is fully cooked (internal temperature should reach 165ºF).
- Serve: Remove the sheet pans from the oven. Turn the chicken pieces in the pan drippings to coat them with the flavorful sauce. Serve the chicken and sweet potatoes hot, sprinkled with toasted sesame seeds and the reserved thinly sliced scallions for garnish.
Notes
- Marinating the chicken for several hours enhances the depth of flavor but even 1 hour will yield tasty results.
- Use a meat thermometer to ensure chicken thighs reach a safe internal temperature of 165ºF (74ºC).
- You can substitute honey for brown sugar if preferred.
- Feel free to adjust gochujang quantity to control spiciness according to your taste.
- For an even crispier skin, you can broil the chicken for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Leftover chicken and veggies store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Halal
