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Gochujang Chicken Traybake

Gochujang Chicken Traybake

Serves: 4 Prep: 15 mins Cook: 40 mins Total: 55 mins

A bold Korean-inspired traybake featuring juicy chicken coated in a sticky gochujang glaze, roasted with vegetables until caramelised and irresistible. Big flavour, minimal effort.



 

Ingredients

Main Ingredients

  • 6 chicken thighs, boneless and skinless
  • 3 tbsp gochujang (Korean chilli paste)
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 red pepper, sliced
  • 1 red onion, cut into wedges
  • 2 tbsp vegetable oil
  • Salt and black pepper, to taste

To Finish

  • Spring onions, sliced
  • Sesame seeds
  • Lime wedges (optional)

Instructions

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  1. Step 1

    Cooking Instructions

Make the Marinade

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  1. Step 2

    In a bowl, mix the gochujang, soy sauce, honey or sugar, sesame oil, garlic, and ginger until smooth.

Coat the Chicken

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  1. Step 3

    Add the chicken thighs to the marinade and toss until fully coated.

  2. Step 4

    Leave to marinate for 10 minutes if time allows (longer = deeper flavour).

Assemble the Tray

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  1. Step 5

    Preheat the oven to 200°C (180°C fan).

  2. Step 6

    Spread the red pepper and red onion over a large roasting tray and drizzle with vegetable oil.

  3. Step 7

    Place the marinated chicken on top, spooning over any extra sauce.

Roast

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  1. Step 8

    Roast for 35–40 minutes, turning the chicken halfway, until cooked through and caramelised at the edges.

Finish & Serve

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  1. Step 9

    Scatter over spring onions and sesame seeds.

  2. Step 10

    Serve hot with rice, noodles, or wrapped in lettuce leaves with a squeeze of lime.

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