Korean Chicken Thighs w Summer Squash

We made some Korean-style marinated chicken thighs baked in the oven the other night. We had never tried the marinade with baked chicken so we were kind of anxious how it might turn out. But as with most Korean marinades, as long as there’s sauce remaining it usually tastes pretty good.The marinade is pretty standard (similar to the one used for bulgogi and kalbi) and can be used for a variety of meats so we thought chicken thighs would work as well. And work they did, they came out amazingly (thankfully).Thighs are pretty cheap to begin with, but we got them on sale at only .79 cents per pound, which is roughly .30 cents per thigh piece. What a deal huh?! And the great thing about it was we had leftover pieces for the next day’s dinner in which my friend made a braised chicken dish with vegetables. Gosh, I love eating!

Here are the ingredients for the marinade with chicken thighs up front and center.
Give them a good pulse until completely mixed and turns a lighter brown color.
Soak the thighs in marinade, cover, and store in the fridge overnight. If you can’t do overnight, a minimum of an hour will work also.
It should look something like this going into the oven. We had them stacked because the dish was a little too small.
After about an hour and continuous basting, our chicken thighs are ready.
Slice the veggies into oval cuts about a half inch in width. This will keep them firm during the saute. I cut mine a little too thin and they
Saute the veggies in olive oil until slightly browned. Salt and pepper is optional for extra flavor.
Our chicken thigh (we ate more than one piece) served with sauteed vegetables and a side of rice.


Servings: 4 people
Prep Time: 20 minutes
Cook Time: 1 hour
Marinade Time: 12 to 24 hours


  • 6~8 chicken thighs bone-in and skin on
  • 1 squash, sliced into flat ovals
  • 1 zucchini, sliced into flat ovals
  • 1 cup soy sauce
  • 4, 5 cloves of garlic
  • 1 tbsp brown sugar
  • 1/4 yellow onion
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tbsp finely grated ginger (ginger powder ok)
  • 1 tsp gochugaru (red pepper flakes; optional)
  • sprinkle of salt and pepper


  1. Rinse the chicken thighs under cold water, pat dry, and set inside a large glass or plastic tupperware.
  2. Prepare the marinade by adding the ingredients (soy, sugar, garlic, onion, sesame oil, ginger, (gochugaru) into a food processor. Pulse for a few minutes or until smooth.
  3. Pour the marinade over the thighs to cover and coat. Mixing by hand is optional for optimal results.
  4. Preheat oven at 375 degrees. Place marinated chicken thighs in an oven-proof baking dish with marinade sauce. Cover with foil and bake for 45 minutes. Continuous basting with sauce is recommended every 15 minutes.
  5. Meanwhile, saute the zucchini and squash on a non-stick frying pan with 1 tbsp of olive oil. Sprinkle salt and pepper as desired.
  6. Remove foil on the thighs and change oven setting to broil. Cook for another 25~30 minutes or until the chicken skin is charred. Continuously baste while the thighs are roasting on the broil setting.
  7. Serve with rice and remaining sauce from the dish if available. Enjoy!

*Once thighs are done and there is leftover sauce, you can thicken it up by adding in some flour or corn starch (mixed with water until dissolved) and stir until it has reached desired thickness. Then brush or spoon the sauce over the thighs for extra flavor.


Recent Posts

Comments are closed.