Ingredients:
For the Chicken
- 12 chicken thighs
- 1 tsp pepper
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce
For the Marinated Cucumber Salad
- 2 cups sliced cucumbers
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 tbsp gochujang
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp red pepper flakes
- 1 1/2 tbsp soy sauce
Instructions:
- Combine all the chicken marinade ingredients in a bowl. Add the chicken thighs and coat them well. Let marinate for at least 30 minutes or up to overnight in the fridge.
- Heat a cast iron pan over high heat until very hot. Add the marinated chicken thighs and let them sear for about 6 minutes per side, or until cooked through and nicely charred.
- Mix all the salad ingredients in a bowl and set aside to marinate while you cook the chicken.
- Plate the chicken with steamed rice, the marinated cucumber salad, and a sprinkle of toasted sesame seeds. Enjoy!