Korean BBQ Chicken with Crunchy Tangy Cucumber Salad

Ingredients

• 10 g raw chicken thighs, boneless skinless
• 1.5 tsp black pepper
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 40 g gochujang paste
• 25 g sriracha
• 1 tbsp sesame seeds
• 40 ml light soy sauce
• 1 large cucumbers
• 1.5 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp seseme seeds
• 1.5 tbsp gochujang
• 1.5 Tbsp honey
• 1 Clove garlic

Instructions

1. In a bowl, marinate chicken by combining the garlic, ginger, gochujang paste, sriracha, light soy sauce, black pepper, and sesame seeds to make the marinade. Let sit in the fridge.
2. Preheat the oven to 400°F (200°C).
3. Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper
4. Bake in the oven or air fry for 16-18 minutes, flipping halfway through, until the chicken is cooked through and caramelized with crispy edges. Internal temperature should reach 165°F (75°C).
5. While the chicken cooks, prepare the cucumber salad: thinly slice cucumbers
6. In a bowl, whisk together rice vinegar, soy sauce, Gochujang, honey, seseme seeds and minced garlic.
7. Toss the sliced cucumbers with the dressing and let it sit for 5-10 minutes to marinate.
8. Garnish the cooked chicken with extra sesame seeds and sliced green onions if desired.
9. Serve the hot Korean BBQ chicken over Jasmin rice, with the cucumbers. Can also add kimchi on top