Korean BBQ Chicken Thighs

Name: Korean BBQ Chicken Thighs
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 4 tbsp Dan-O's Outlaw Korean Pop BBQ; 2 lbs bone-in, skin-on chicken thighs

If you love crispy chicken skin and tender, fall-off-the-bone meat, you're gonna love this one! Bone-in, skin-on chicken thighs have always been my favorite, and they're actually what helped start Dan-O's! We're taking my original oven-baked chicken thigh recipe and giving it a whole new pop of flavor with Dan-O's Outlaw Korean Pop BBQ. Just season, bake, and let the oven do the work. And here's a little trick: take that crispy chicken skin, fill it with tender meat, fold it up like a taco, and give it a dip in those flavorful pan juices. Trust me, my friends, you're gonna love this one!

Prep Time

5 Mins

Cook Time

90 Mins

Serving Size

Flavors Used:

Ingredients

4 tbsp Dan-O's Outlaw Korean Pop BBQ
2 lbs bone-in, skin-on chicken thighs

Let’s Make It!

Preheat the Oven: Preheat the oven to 350°F.
Season the Chicken: Place the chicken thighs skin-side down in a baking dish. Generously season the meat side with Dan-O's Outlaw Korean Pop BBQ, using most of the seasoning. Flip the thighs skin-side up and evenly sprinkle the remaining seasoning over the skin.
Bake the Chicken: Place the chicken thighs in the preheated oven and bake uncovered for 1 hour and 30 minutes, until the skin is crispy and the meat is fall-off-the-bone tender. Make sure the chicken reaches an internal temperature of at least 165°F.
Rest the Chicken: Remove the chicken from the oven and let it rest for 5–10 minutes before serving.
Serve and Yum Yum Get Ya Sum!