Warm & Comforting Gochujang Chicken and Rice | Weeknight Wonders

Juice the lemon and grate half a small yellow onion.

Make the marinade by mixing Greek yogurt, gochujang, soy sauce, sugar, olive oil, and minced garlic.

Reserve about two tablespoons of the marinade for later use with mayonnaise.

Marinate the chicken thighs in the marinade for at least one hour or up to overnight in the fridge.

Rinse the basmati rice under cold water until the water runs somewhat clear.

In a heavy bottom pot over medium heat, melt butter and add the reserved onion and garlic to soften.

Add the rinsed basmati rice to the pot and toast it with the butter, garlic, and onion.

Pour in chicken stock at a ratio of one part rice to one and a half parts liquid, and add salt.

Bring the mixture to a boil, then reduce to a simmer and cover with a lid for 12 minutes without peeking.

Preheat the broiler for 5 to 10 minutes and prepare a baking sheet with a cooling rack lined with foil and oil spray.

Remove the chicken from the marinade, letting excess marinade drip off, and place it on the prepared baking sheet.

Broil the chicken for about 7 minutes, then flip and broil for an additional 5 minutes, followed by a final 2 minutes for char.

Fluff the rice after 12 minutes of cooking and let it air out.

Let the chicken rest under foil to keep warm after broiling.

Prepare the drizzle sauce by mixing the reserved marinade with mayonnaise, adding water if necessary to loosen it.

Slice the chicken into bite-sized pieces and serve with the rice, drizzle sauce, romaine, and Campari tomatoes.

Equipment Needed

Spice Level:

Dietary

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