Gochujang Glazed Ayam Bakar
Crispy-skinned chicken thighs with a sticky, spicy-sweet glaze inspired by Indonesian char. Sheet-pan roast with minimal prep, maximum flavor.
- Total time
- 28 min
- Servings
- 4
- Calories
- 428
- Protein
- 42g
comfortboldindonesianchickencrispytenderjuicyweeknight
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in and skin-on
- 3 tbsp gochujang (Korean red chili paste)
- 1 whole lime (juiced)
- 1.5 tbsp fish sauce
- 2 tbsp honey
- 4 cloves garlic, minced
Instructions
- 1
Pat chicken dry with paper towels. Season all sides generously with salt and black pepper.
- 2
Whisk gochujang, lime juice, fish sauce, honey, and minced garlic in a bowl until smooth.
- 3
Arrange chicken skin-side up on a sheet pan. Brush glaze evenly over each thigh.
- 4
Roast at 425°F for 24–26 minutes until skin is deep mahogany and juices run clear when thigh is pierced.
- 5
Let rest 3 minutes. Drizzle with any pan juices and fresh lime wedges before serving.
Tools you’ll need
- sheet pan
- paper towels
- small bowl
- whisk
- pastry brush
- instant-read thermometer (optional)
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