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
- Rinse the chicken thighs under cold water, pat dry, and set inside a large glass or plastic tupperware.
- 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.
- Pour the marinade over the thighs to cover and coat. Mixing by hand is optional for optimal results.
- 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.
- Meanwhile, saute the zucchini and squash on a non-stick frying pan with 1 tbsp of olive oil. Sprinkle salt and pepper as desired.
- 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.
- 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.