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Jess Bentley
@SliceofJess
00:30
PREP
00:15
COOK
00:45
Total Time
Ingredients & Directions
Directions
3 tablespoons
gochujang (Korean red chili paste)
3 tablespoons
brown sugar
2
garlic cloves, minced
2 tablespoons
liquid aminos
1 tablespoon
toasted sesame oil
1 teaspoon
rice vinegar
1 teaspoon
onion powder
1 teaspoon
paprika
¼ teaspoon
salt
2 lbs
1 tablespoon
butter
1 tablespoon
chopped fresh cilantro + stems if desired
1 teaspoon
white sesame seeds
Fresh jalapeño slices, optional
- Combine all of the ingredients from the Gochujang to the chicken pieces in a large zip top disposable bag.
- Massage to combine and allow to marinate in the refrigerator for at least 30 minutes, or overnight if you have the time.
- Heat a cast iron skillet over medium-high heat.
- Remove the chicken thighs from the marinade, and shake off any excess sauce.
- Melt the butter in the skillet and then add the chicken.
- Cook the chicken for 10 - 15 minutes, making sure to flip halfway through, making sure the internal temperature of the chicken reaches 165°F before removing from pan.
- Set the chicken on a cutting board or plate to rest for at least 5 minutes before slicing to serve.
NOTES
Notes on this recipe from Jess:
- You can make this with chicken breasts if you prefer, but she thinks the flavor of thighs are best with this recipe.
- The chicken crisps up and browns in a skillet because of the addition of brown sugar in the marinade. If you prefer to grill it outside instead, either option works.
- To make the cucumber kimchi: Simply mix together 1 thinly sliced English cucumber, 1 tbsp. kosher salt, 1 tbsp. Gochugaru (Korean chili powder/flakes), 1/2 tsp. Sugar, and 2 tbsp. chopped scallions.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 8
00:30
PREP
00:15
COOK
00:45 Total Time
Ingredients
Directions
3 tablespoons
gochujang (Korean red chili paste)
3 tablespoons
brown sugar
2
garlic cloves, minced
2 tablespoons
liquid aminos
1 tablespoon
toasted sesame oil
1 teaspoon
rice vinegar
1 teaspoon
onion powder
1 teaspoon
paprika
¼ teaspoon
salt
2 lbs
1 tablespoon
butter
1 tablespoon
chopped fresh cilantro + stems if desired
1 teaspoon
white sesame seeds
Fresh jalapeño slices, optional
- Combine all of the ingredients from the Gochujang to the chicken pieces in a large zip top disposable bag.
- Massage to combine and allow to marinate in the refrigerator for at least 30 minutes, or overnight if you have the time.
- Heat a cast iron skillet over medium-high heat.
- Remove the chicken thighs from the marinade, and shake off any excess sauce.
- Melt the butter in the skillet and then add the chicken.
- Cook the chicken for 10 - 15 minutes, making sure to flip halfway through, making sure the internal temperature of the chicken reaches 165°F before removing from pan.
- Set the chicken on a cutting board or plate to rest for at least 5 minutes before slicing to serve.
NOTES
Notes on this recipe from Jess:
- You can make this with chicken breasts if you prefer, but she thinks the flavor of thighs are best with this recipe.
- The chicken crisps up and browns in a skillet because of the addition of brown sugar in the marinade. If you prefer to grill it outside instead, either option works.
- To make the cucumber kimchi: Simply mix together 1 thinly sliced English cucumber, 1 tbsp. kosher salt, 1 tbsp. Gochugaru (Korean chili powder/flakes), 1/2 tsp. Sugar, and 2 tbsp. chopped scallions.
