Spicy Char Siu‑Glazed Chicken Thighs

Ingredients

• 900 g Boneless skinless chicken thighs
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Korean gochujang (no added sugar)
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Erythritol (or other zero-calorie sweetener)
• 1 teaspoon Rice vinegar
• 1 tablespoon Olive oil
• ½ teaspoon Ground black pepper
• 2 stalks Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   In a bowl, whisk together soy sauce, gochujang, minced garlic, grated ginger, erythritol, rice vinegar, olive oil, and black pepper to form the low‑carb Char Siu glaze.

2. 2

   Place the chicken thighs in a zip‑top bag or shallow dish, pour the glaze over them, and toss to coat evenly. Marinate at room temperature for 20 minutes while you preheat the oven to 190 °C (375 °F).

3. 3

   Transfer the marinated thighs to a baking sheet lined with parchment paper, arranging them in a single layer. Roast uncovered for 35 minutes, then flip the pieces, baste with any remaining glaze, and continue roasting for another 35 minutes until the chicken reaches an internal temperature of 75 °C (165 °F) and the exterior is caramelized.

4. 4

   Remove from the oven, let rest for 5 minutes, then slice and garnish with sliced green onions before serving.