Description
Tender, caramelized gochujang chicken served over whole grains with kimchi, avocado, cucumber salad, and a creamy gochujang yogurt sauce. Bold Korean-inspired flavors make this balanced bowl perfect for busy weeknights and meal prep.
Ingredients
- 2 pounds boneless, skinless chicken thighs, trimmed
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons gochujang
- 2 tablespoons rice wine or mirin
- 2 tablespoons garlic, minced
- 1/4 cup grated apple
- 1/4 cup grated onion
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 1 tablespoon light brown sugar (or granulated sugar)
- Freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt
- 1-2 tablespoons gochujang (adjust to your preferred spice level)
- 1 garlic clove, minced
- 2 teaspoons rice vinegar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 3 cups cooked farro, brown rice, quinoa, or brown jasmine rice (about 3/4 cup per serving)
- 1 avocado, sliced
- 1 cup kimchi (about 1/4 cup per serving)
- 2 cups Crunchy Korean Spicy Cucumber Salad (optional, but highly recommended)
- 4 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
1️⃣ Prepare the chicken
Trim any excess fat from the chicken thighs. Butterfly any especially thick pieces so they cook evenly, then pat dry with paper towels.
2️⃣ Make the marinade
In a large bowl, whisk together the soy sauce, gochujang, rice wine or mirin, garlic, grated apple, grated onion, sesame oil, ginger, sugar, and black pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for the best flavor and tenderness.
Tip: Shake off excess marinade before cooking so the chicken caramelizes instead of steams.
3️⃣ Bake the chicken
Preheat the oven to 450°F. Place a wire rack over a rimmed baking sheet and lightly coat with cooking spray. Arrange the chicken in a single layer, leaving a little space between each piece. Bake for 20–25 minutes, until the thickest pieces reach an internal temperature of 175°F. Broil for 2–3 minutes to caramelize the edges, watching closely.
Prefer a different method? See the Alternative Cooking Methods section for grill, skillet, and air fryer instructions.
4️⃣ Make the creamy gochujang yogurt sauce
While the chicken cooks, whisk together the Greek yogurt, gochujang, garlic, rice vinegar, soy sauce, sesame oil, salt, and pepper until smooth. Taste and adjust—add more gochujang for heat or more rice vinegar for brightness. Refrigerate until ready to serve.
5️⃣ Prepare the toppings
While the chicken bakes, slice the scallions, prepare the avocado, portion the kimchi, and make the Crunchy Korean Spicy Cucumber Salad. Most toppings can be prepared ahead.
6️⃣ Rest and slice
Transfer the chicken to a cutting board and let rest for 5 minutes before slicing to keep it juicy.
7️⃣ Assemble the bowls
Divide the cooked grain among four bowls. Top with sliced chicken, cucumber salad, kimchi, avocado, scallions, and sesame seeds. Drizzle generously with the creamy gochujang yogurt sauce and serve immediately.
- Prep Time: 20 min
- Cook Time: 28 min
- Category: Dinner, high protein, Lunch
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 660 kcal
- Sugar: 11 g
- Sodium: 790 g
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 52 g
- Cholesterol: 185 mg
2 Responses
Looks really delicious and easy to make.. will definitely give it a try!😋
I hope you do! I think you’re going to love it. The creamy gochujang yogurt sauce is a winner! 💚