This is your sign to add Nagi Maehashi’s latest cookbook, Delicious Tonight, to your library list! Her popular blog, RecipeTin Eats, is one of my personal favorites. Her food combines her Aussie influence with her Asian roots, making intimidating Asian recipes feel far more approachable. Her recipes call for easily accessible Asian ingredients and familiar techniques. The cameos from her precious dog, Dozer, are just a bonus!

The aspect of this Korean barbecue chicken recipe that I appreciate the most is that it utilizes the oven. Barbecue really shines when cooked outdoors and/or oven an open flame, but I make this meal for my husband’s work lunches as part of my weekly meal prep, so I prefer the easiest clean up I can manage! The long marinade time combined with the multiple application of sauce during roasting creates a fantastic caramelization that mimics traditional methods very well.

I serve this with Basmati rice and sauteed garlic snow peas. If you’re serving right away, I recommend slicing some fresh green onion on top!

TIP: The longer the marinade, the more pronounced the flavor. I always allow this one to marinate overnight.

Oven-Roasted Korean BBQ Chicken
(Original recipe: Delicious Tonight, RecipeTin)

8 boneless skinless chicken thighs
3 TBSP gochujang
2 TBSP brown sugar
1 TBSP soy sauce
1 TBSP mirin
1 TBSP finely grated garlic (I use 3 frozen cubes from Dorot Gardens)
1 tsp finely grated garlic (I use 1 frozen cube from Dorot Gardens)
1 TBSP sesame oil
1/2 tsp white pepper

Mix all ingredients except chicken in a large bowl or Ziploc bag until well combined. Add the chicken thighs and toss well to ensure each piece is well coated. Allow chicken to marinate in the refrigerator for at least 3 hours, preferably overnight.

20-30 minutes before roasting, remove the chicken from the fridge to allow it to come to room temperature so it cooks more evenly.

Preheat your oven to 400F. Line a sheet pan with aluminum foil, followed by parchment paper. The sugar in the marinade will stick to the pan as it caramelizes, and this combo makes clean up much easier!

Place the chicken pieces on the prepared pan. Use a brush to coat half the remaining marinade on the chicken, setting aside the remaining sauce for later.

Roast the chicken for 10 minutes. Brush the remaining marinade onto the chicken and continue roasting for another 10 minutes. Brush the chicken with the pan juices and continue roasting until the internal temperature of the chicken reaches 165F, about 5-10 more minutes.

Allow the chicken to rest for 5-10 minutes before slicing and serving.