Description
A weeknight-friendly Korean-inspired dish featuring marinated chicken thighs, roasted with cauliflower and shallots, finished under the broiler for caramelized flavor. Bold, smoky gochujang pairs with honey and sesame oil, offering tender meat and crispy veggies in one effortless pan.
Ingredients
8 skinless, boneless chicken thighs
3 tablespoons gochujang paste
2 tablespoons honey
1 tablespoon toasted sesame oil
2 tablespoons soy sauce (low sodium if preferred)
4 cloves garlic, minced
1 teaspoon ground ginger, fresh
2 cups cauliflower florets
1 yellow shallot, sliced
2 tablespoons neutral oil (e.g., canola or vegetable)
2 green onions, thinly sliced
1 teaspoon red chili flakes
Instructions
Preheat oven to 425°F (220°C)
In a bowl, mix gochujang, honey, sesame oil, soy sauce, garlic, and ginger into a marinade
Place chicken thighs in a large freezer bag with marinade; seal and massage to coat
Arrange chicken thighs on a parchment-lined sheet pan; pour remaining marinade over them
Surround chicken with cauliflower and shallots, drizzling with neutral oil
Roast for 25 minutes
Remove from oven and increase heat to broil
Broil for 5-7 minutes until glaze is glossy and crispy
Garnish with green onions and chili flakes before serving
Notes
Marinate chicken for at least 20 minutes in the fridge for deeper flavor
Adjust chili flakes to taste for spice level
For extra richness, toss cauliflower in cornstarch before roasting
Serve with rice or steamed noodles for a heartier meal
Store leftovers refrigerated for up to 3 days
Nutrition
- Serving Size: 2 chicken thighs, 1 cup cauliflower, 3 tablespoons shallot mixture
- Calories: 380
- Sugar: 6g
- Sodium: 4200mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg