Korean Chicken Thighs and Rice
Simple and easy chicken thighs cooked with an authentic Korean marinade and served over white rice. Takes just about 30 minutes to make.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped green onions
Marinade:
- 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
- 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
- If you do not like chicken thighs, you may use chicken breasts
- Trim out all the excess fat off the chicken thighs to reduce fat content.
- Serve over any rice of choice, quinoa, or cauliflower rice
Nutrition
Calories: 209kcal | Carbohydrates: 13g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 607mg | Potassium: 381mg | Fiber: 1g | Sugar: 10g | Vitamin A: 566IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg