Crispy Baked Chicken Thighs with Spicy Gochujang Glaze and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Spicy Gochujang Glaze and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Spicy Gochujang Glaze and Brown Rice

Enjoy crispy baked chicken thighs glazed with a spicy-sweet gochujang sauce paired with nutty brown rice. This dish features perfectly seasoned, tender chicken enhanced by garlic, ginger, and a hint of maple syrup, creating a modern twist on a hearty classic that's both satisfying and packed with flavor.

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NUTRITION

428kcal
Protein
40.1g
Fat
15.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2 small boneless skinless chicken thighs (approx 100g each)

1/2 cup cooked brown rice (approx 100g)

1 tbsp gochujang paste

1 tsp maple syrup

1 garlic clove, minced

1/2 tsp freshly grated ginger

1 tsp light soy sauce

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the gochujang paste, maple syrup, minced garlic, grated ginger, soy sauce, and olive oil to form the glaze.

  • 3

    Pat the chicken thighs dry with paper towels and season them lightly with salt and pepper.

  • 4

    Place the chicken thighs on a baking sheet lined with parchment paper. Brush half of the glaze over the chicken thighs, ensuring they are well coated.

  • 5

    Bake the chicken in the preheated oven for 20-25 minutes, then flip them over and brush with the remaining glaze. Continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin appears crispy.

  • 6

    While the chicken is baking, prepare the brown rice according to the package instructions if not already cooked.

  • 7

    To serve, place the cooked brown rice on a plate and top with the crispy baked chicken thighs. Drizzle any remaining pan juices over the top for extra flavor.

  • 8

    Garnish with a sprinkle of extra black pepper if desired and serve warm.

Crispy Baked Chicken Thighs with Spicy Gochujang Glaze and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Spicy Gochujang Glaze and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Spicy Gochujang Glaze and Brown Rice

Enjoy crispy baked chicken thighs glazed with a spicy-sweet gochujang sauce paired with nutty brown rice. This dish features perfectly seasoned, tender chicken enhanced by garlic, ginger, and a hint of maple syrup, creating a modern twist on a hearty classic that's both satisfying and packed with flavor.

NUTRITION

428kcal
Protein
40.1g
Fat
15.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2 small boneless skinless chicken thighs (approx 100g each)

1/2 cup cooked brown rice (approx 100g)

1 tbsp gochujang paste

1 tsp maple syrup

1 garlic clove, minced

1/2 tsp freshly grated ginger

1 tsp light soy sauce

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the gochujang paste, maple syrup, minced garlic, grated ginger, soy sauce, and olive oil to form the glaze.

  • 3

    Pat the chicken thighs dry with paper towels and season them lightly with salt and pepper.

  • 4

    Place the chicken thighs on a baking sheet lined with parchment paper. Brush half of the glaze over the chicken thighs, ensuring they are well coated.

  • 5

    Bake the chicken in the preheated oven for 20-25 minutes, then flip them over and brush with the remaining glaze. Continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin appears crispy.

  • 6

    While the chicken is baking, prepare the brown rice according to the package instructions if not already cooked.

  • 7

    To serve, place the cooked brown rice on a plate and top with the crispy baked chicken thighs. Drizzle any remaining pan juices over the top for extra flavor.

  • 8

    Garnish with a sprinkle of extra black pepper if desired and serve warm.