Korean-Twist Reef Chicken (Gochujang Rum-Glazed Thighs)

A Korean-inspired take on the original reef chicken: rum and molasses meet gochujang, soy, garlic, ginger, and toasted sesame for a sticky, spicy-sweet glaze.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken thighs dry. Season all over with salt and black pepper.

Step 2

Make the marinade/glaze base: in a bowl whisk together molasses sugar, dark rum, lime juice, gochujang, soy sauce, toasted sesame oil, gochugaru, ginger, garlic, cloves, cinnamon, and lemon zest until smooth.

Step 3

Place chicken in a large bowl or zip-top bag and add about 2/3 of the marinade. Toss to coat. Cover and refrigerate for at least 2 hours, ideally overnight. Reserve the remaining 1/3 marinade in the fridge (this will be cooked into the glaze—do not use it raw).

Step 4

When ready to cook, remove chicken from the fridge 20 minutes before cooking. Heat oven to 220°C (200°C fan). Line a baking tray with foil and set a rack on top (or use a roasting tin).

Step 5

Arrange chicken skin-side up on the rack. Roast for 25–30 minutes until the skin is starting to crisp and the internal temperature reaches 74°C at the thickest part (not touching bone).

Step 6

Meanwhile, pour the reserved marinade into a small saucepan. Bring to a simmer and cook 3–5 minutes, stirring, until slightly thickened. Stir in the mango chutney and simmer 1–2 minutes more to make a glossy glaze.

Step 7

Brush the chicken generously with the glaze and return to the oven for 5–8 minutes, until sticky and caramelized. (Watch closely to prevent burning due to the sugar.)

Step 8

Rest 5 minutes. Finish with toasted sesame seeds and sliced spring onions. Serve with steamed rice and a crunchy side (e.g., quick cucumber salad or kimchi).