Instructions

• Combine the sauce ingredients in a small bowl: ½ cup coconut aminos, 4 Tbsp Gochugang, 3 Tbsp honey, 3 Tbsp toasted sesame oil, 2 Tbsp rice vinegar, 1 Tbsp fresh grated ginger, and 3 large cloves garlic (minced). Stir until fully combined.
• Place 3 lbs boneless skinless chicken thighs (about 8 to 10 thighs) in a large zip-top bag or a large bowl. Pour the marinade over the chicken, seal the bag (or cover the bowl) and move the contents to coat every piece evenly.
• Refrigerate and marinate for at least 20 minutes and up to 12 hours.
• When ready to cook, preheat the oven to 425°F. Position a rack in the center of the oven or one shelf up from center.
• Transfer the chicken thighs and all of the marinade to a large casserole dish or a rimmed baking sheet with high sides. Arrange the thighs in a single layer without overlapping.
• Bake on the chosen oven shelf for 12 to 18 minutes, or until a digital thermometer inserted into the thickest part of a thigh reads 165°F.
• Remove the dish from the oven and spoon the pan juices over the chicken to baste each piece.
• Change the oven setting to the high broil. Return the chicken to the oven and broil for 3 to 6 minutes, watching closely, until the tops are golden brown and slightly crisp. Keep an eye on the internal temperature to ensure it remains at or above 165°F.
• Remove the chicken from the oven and let it rest for at least 10 minutes.
• Garnish with sesame seeds and chopped green onions (from the 4 stalks), serve with lime wedges (1 to 2 limes cut into wedges), and spoon the pan juices over the chicken before serving.