YOUR SOLIN GENERATED RECIPE
Spicy Gochujang Glazed Chicken Thighs with Crispy Roasted Brussels Sprouts
Enjoy a dynamic blend of spicy, tangy, and savory notes with tender chicken thighs glazed in a bold gochujang sauce paired with perfectly crispy roasted Brussels sprouts. This dish offers a vibrant balance of flavors and textures, making it a satisfying meal for your dinner table.
INGREDIENTS
1 piece (200g) Chicken Thigh (Skinless, Boneless)
1 cup (88g) Brussels Sprouts
1 tbsp Gochujang Paste
1 tsp Honey
1 tsp Rice Vinegar
1 clove Garlic, minced
1 tsp Sesame Oil
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C) to prepare for the Brussels sprouts and set a baking sheet lined with parchment paper.
In a small bowl, combine the gochujang paste, honey, rice vinegar, minced garlic, and sesame oil. Stir well to create a smooth glaze.
Place the chicken thigh in a shallow dish and brush generously with the gochujang glaze, ensuring all sides are well coated. Let it marinate for at least 10 minutes.
Meanwhile, trim and halve the Brussels sprouts. Toss them in olive oil, salt, and pepper until evenly coated.
Arrange the Brussels sprouts on the prepared baking sheet in a single layer. Roast in the oven for about 20-25 minutes, turning halfway through for even crispiness.
While the sprouts are roasting, heat a non-stick skillet over medium-high heat. Sear the marinated chicken thigh for about 5-7 minutes on each side or until the chicken is thoroughly cooked and has an appealing caramelized glaze.
Once both components are cooked, plate the chicken thigh alongside a serving of the crispy roasted Brussels sprouts.
Garnish with a light drizzle of any remaining glaze if desired, and serve immediately.