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Gochujang chicken

Gochujang chicken

Gochujang sheet pan chicken.

Adapted from NYT Cooking. Recipe is pretty flexible for other vegetables.

  • 4 servings
  • 20 minutes
  • 15 minutes

Ingredients

  • 3 tbsp gochujang paste (or Korean BBQ marinade)
  • 2 tbsp soy sauce
  • 1-inch piece fresh ginger, peeled and minced
  • 3 tbsp canola oil
  • 2 lbs sweet potato or butternut squash, cut into 2-inch pieces
  • 1 lb brussels sprouts, halved
  • 1 bunch green onions, 8–10, ends trimmed, green and white parts separated, thinly sliced
  • 2.5–3 pounds chicken thighs (preferrably bone-in, skin-on)
  • 1 bunch radishes, trimmed and thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • cooked rice

Directions

  1. Combine the gochujang, soy sauce, ginger and oil in a medium bowl, and then pour half marinade into another medium bowl. To one bowl, add the vegetables (and green onion whites). To the other bowl, add the chicken. Allow to marinade for 30 minutes, or up to 4 hours.
  2. Preheat oven to 425 °F. Arrange the chicken pieces skin-side up on a 1/4 sheet tray, and the vegetables on a 1/2 sheet tray. Place chicken on top rack under broiler, and vegetables on lower rack. Cook for 20 minutes. Cook the rice.
  3. Turn on broiler, remove chicken from oven and quickly spray with oil. Stir vegetables on pan. Return all to oven for 20 minutes, or until chicken is browned on top and cooked all the way through. Vegetables may need more time, or the broiler may need to be switched off.
  4. While chicken cooks, toss the sliced green onion greens and radishes with the rice vinegar and sesame oil. Season with salt and set aside.