Korean Chicken Thighs W Summer Squash Food

KOREAN CHICKEN THIGHS

Steps:

• Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
• When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
• Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
• While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
• In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

GOCHUJANG CHICKEN THIGHS

Steps:

• Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
• In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
• Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
• Place the chicken thighs, smooth-side down.
• Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
• Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
• When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

SPICY KOREAN CHICKEN

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KOREAN ROAST CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees.
• Place chicken skin side down in a large baking dish.
• Combine the remaining ingredients in a bowl and then pour on top of the chicken.
• Bake uncovered for 45 minutes.
• Turn the chicken over in the dish and bake for another 15 minutes.

KOREAN-INSPIRED GRILLED CHICKEN THIGHS

Steps:

• Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
• Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).