Korean Chicken Thighs and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course
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Cuisine
Korean
Korean Chicken Thighs and Rice
Description
Korean Chicken Thighs and Rice starts by preparing a marinade combining gochujang paste with soy sauce, honey, sesame oil, smoked paprika, garlic powder, ground ginger, and vinegar. These ingredients infuse the chicken with a blend of sweet heat, tang, and deep umami. After rubbing the marinade thoroughly onto boneless, skinless chicken thighs, they rest for 15-20 minutes to absorb flavor.
The chicken is then pan-cooked over medium heat until browned and cooked through, producing a nicely caramelized exterior with juicy interior. Toasted sesame seeds and chopped green onions add crunch and freshness when sprinkled on top. Serving the thighs over steamed rice extends the meal and makes it a filling entrée.
This dish is flexible; chicken breasts can be substituted, and trimming excess fat reduces richness. It pairs well with various types of rice, quinoa, or even cauliflower rice for lower carbs. The marinade's balance of ingredients creates a flavorful, mildly spicy coating that complements the tender chicken meat.
Ingredients
- 1 pound chicken thigh boneless, skinless
- 1 teaspoon sesame seeds toasted
- 2 tablespoons green onion chopped
Marinade:
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce light
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon vinegar of choice
Optional topping: chopped avocado
Instructions
- On a shallow plate, mix well all the marinade ingredients (2 tablespoons gochujang paste, 2 tablespoons light soy sauce, 2 tablespoons honey, 2 teaspoons sesame oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ginger powder, and 1 teaspoon vinegar of choice). Add the 1 pound boneless skinless chicken thighs and rub with the marinade on all sides.
- Allow the chicken to marinate over the counter for 15-20 minutes.
- Heat a large skillet over medium heat. Cook the marinated chicken for 4-5minutes per side, or until the internal temperature reaches 165F.
- Garnish with 1 teaspoon toasted sesame seeds and 2 tablespoons chopped green onions, and serve over your favorite cooked rice, if desired.
Notes
- Chicken breasts may be used instead of thighs if preferred.
- Trim excess fat from thighs to reduce richness.
- Serve on any type of cooked rice, quinoa, or cauliflower rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 607mg | 25% |
| Potassium | 381mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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