I'm bringing you a melt-in-your-mouth tender chicken that is easy to make. The chicken is juicy, flavorful using the funky-spicy-sweet gochujang paste. I took this recipe from the on-line website Bon Appetit and they had potatoes as the side dish. I have changed that up because we need to make this dish low carb. I used cauliflower as a substitute and roasted it in the chicken fat. The cauliflower soaks in all the chicken and gochujang flavors.
The Roasted Cochujang Chicken is low-carb, keto-friendly, and gluten-free. Try this recipe and enjoy all the wonderful flavors.
Ingredients:
2 lb.chicken thigh
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
3 tbsp. extra-virgin olive oil
Freshly ground black pepper
4 Tbsp. gochujang (Korean hot pepper paste)
¼ cup plus 2 Tbsp. extra-virgin olive oil
2 Tbsp minced garlic
1 ½" piece fresh ginger
24 oz. bag of cauliflower or medium-size cauliflower
5 scallions
2 limes
2 tsp. Splenda brown sugar
Direction:
Preheat your oven to 400°.
In a medium bowl season the chicken thighs all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper.
Whisk 4 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Add minced garlic into gochujang oil. Peel 1 ½" piece fresh ginger, then grate into gochujang oil; whisk to combine.
Add half of the gochujang oil paste to the chicken and cover the chicken with oil paste.
Set a large skillet over high heat, and add 3 tbsp olive oil to the skillet. When the skillet is hot, add the chicken. Your skillet should be large enough to hold all the chicken in a single even layer. Sear the chicken over high heat for about 8 to 10 minutes, until the skin is a deep golden brown. Flip and cook chicken for 5 minutes on the other side.
In a medium bowl toss cauliflower and remaining 2 garlic halves and 2 Tbsp. extra-virgin olive oil in remaining gochujang oil until well coated. Season lightly with salt and pepper and toss again to combine.
Arrange cauliflower in a 12" cast-iron skillet (or oven approved skillet). Place chicken over the cauliflower—as it roasts, it will infuse the fat (and thus, the cauliflower) with flavor.
Roast chicken and cauliflower, until chicken is golden brown about 10 to 15 minutes this will make the meat juicy and finish cooking the chicken.
Thinly slice 5 scallions on a long diagonal. Cut 2 limes in half. Cut 1 half into wedges and set aside. Stir 2 tsp. Splenda brown sugar and juice of remaining lime half into potatoes. Taste potatoes and season with more salt if needed. Scatter sliced scallions over potatoes.
Serve right out of the skillet with remaining lime wedges alongside for squeezing or add to Tupperware for meal prep.
Looks delicious!!!