Gochujang Ginger Chicken Thighs, with Peanut Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 T soy sauce

2 T gochujang

1/4 C dark brown sugar

1 T vegetable oil

3 inches ginger, sliced

1 garlic clove, sliced

1 tsp kosher salt

8 boneless skinless chicken thighs

Juice and zest of 3 limes

1/3 C creamy peanut butter

1/4 C water

Fresh herbs, sliced cucumber, and crushed peanuts for garnish (optional)

Directions

In a large bowl, combine soy sauce, gochujang, dark brown sugar, vegetable oil, ginger, garlic and kosher salt. Whisk to until sugar and salt are dissolved. Set aside half of the marinade for the peanut sauce. Add the chicken to the remaining mixture, tossing to coat. Cover, chill, and let marinate for four hours, or up to one day.

Make peanut sauce by combining reserved marinade with lime juice and zest, peanut butter, and warm water in a food processor or blender. Taste for seasoning and add more salt, sugar, or gochujang as you see fit.

Preheat a grill, grill pan, or heavy skillet over high heat. Remove chicken from marinade, letting any excess drain away. Place chicken on preheated pan, being careful not to crowd the pan (I cooked mine in two batches). Cook chicken until first side takes on a medium char, about 5 minutes. Flip and continue cooking until chicken is firm and opaque, or reaches an internal temperature of 170°F.

Top chicken with peanut sauce, fresh herbs, sliced fresh cucumber, and crushed peanuts. Serve with rice, noodles, or whatever.

Nutrition

• Calories: 594
• Total Fat: 26.8 g
• Saturated Fat: 8.2 g
• Trans Fat: 0.1 g
• Cholesterol: 280.1 mg
• Sodium: 951.5 mg
• Total Carbohydrate: 23.7 g
• Dietary Fiber: 1.5 g
• Total Sugars: 16.6 g
• Protein: 64.9 g