Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius) with a cast iron skillet or baking steel placed inside for at least 30 minutes to ensure it is thoroughly hot.

2. 2

   Pat dry 4 pieces of bone-in, skin-on chicken thighs thoroughly with paper towels and season them with 0.5 teaspoon of kosher salt and 0.5 teaspoon of black pepper on both sides.

3. 3

   In a medium bowl, whisk together 0.25 cup of Gochujang, 0.25 cup of maple syrup, 2 tablespoons of apple cider vinegar, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 tablespoon of vegetable oil to form the spicy maple gochujang glaze.

4. 4

   Place the seasoned chicken thighs into a large bowl and pour 0.25 cup of the prepared glaze over them, tossing to coat each piece evenly; reserve the remaining 0.25 cup of glaze for later basting.

5. 5

   Carefully place the glazed chicken thighs skin-side up onto the preheated cast iron skillet or baking steel in the hot oven and bake for 25 minutes.

6. 6

   Remove the chicken from the oven and brush each thigh with the remaining 0.25 cup of spicy maple gochujang glaze, then return to the oven and continue baking for another 10 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is deeply caramelized and crispy.

7. 7

   Carefully remove the Smoky Maple Gochujang High-Heat Chicken Thighs from the oven and let them rest on a cutting board or serving platter for 5 minutes before serving to allow the juices to redistribute.