Korean Gochujang Chicken with Scallion & Cilantro Chimichurri

1 hr 20 min (plus 1 hr marinating)Serves 6

Gochujang-marinated chicken thighs grilled or baked, topped with a bright cilantro-scallion chimichurri with sesame seeds.

Adjust▾

🌐Translate

⋯

prepPreheat grill or grill pan to medium-high heat, or preheat oven to 400°F / 200°C
3 cloves garlic	Blend marinade until smooth			Plate chicken, top with chimichurri
1 inch ginger
80 ml coconut aminos
60 g gochujang
1 tbsp sesame oil
1 tbsp honey
900 g boneless skinless chicken thighs	Coat chicken, marinate 1 hr or overnight	Grill 6 min per side, 165°F internal temp	Rest 5 min, slice
180 g finely chopped cilantro	Mix chimichurri, chill until serving
160 g finely chopped scallions
1 jalapeño pepper, finely chopped
3 tbsp apple cider vinegar
2 tbsp extra-virgin olive oil
3 tbsp sesame oil
1 tbsp white sesame seeds
1 tbsp black sesame seeds

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.