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Clean recipe · bonappetit.com

Gochujang Yogurt Chicken

Boneless, skinless chicken thighs are treated to a spicy-salty-sweet marinade featuring pantry heavyweights gochujang, yogurt, maple syrup, and soy sauce.

Original recipe: bonappetit.com

Yield:
4 servings
Total:
30 minutes (plus marinating)
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Gochujang Yogurt Chicken

Ingredients

  1. 4–6 garlic cloves, finely grated (about 1 Tbsp.)
  2. ½ cup plain whole-milk Greek yogurt
  3. ¼ cup gochujang (Korean hot pepper paste)
  4. 3 Tbsp. pure maple syrup
  5. 3 Tbsp. soy sauce
  6. 1 Tbsp. vegetable oil
  7. 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  8. ½ tsp. freshly ground pepper
  9. 2½–3 lb. skinless, boneless chicken thighs
  10. Nonstick vegetable oil spray or vegetable oil (for wire rack)

Instructions

  1. Whisk 4–6 garlic cloves, finely grated (about 1 Tbsp.), ½ cup plain whole-milk Greek yogurt, ¼ cup gochujang (Korean hot pepper paste), 3 Tbsp. pure maple syrup, 3 Tbsp. soy sauce, 1 Tbsp. vegetable oil, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a small bowl until salt is mostly dissolved. (If you’d like to reserve ¼ cup marinade for dressing, now is the time; chill until ready to use.)
  2. Pour marinade into a large resealable plastic bag and add 2½–3 lb. skinless, boneless chicken thighs. Close bag and turn chicken to coat. Let sit at room temperature at least 20 minutes, or chill, turning occasionally, up to 12 hours.
  3. Heat broiler. Place a wire rack inside a foil-lined rimmed baking sheet. Coat or brush rack with nonstick vegetable oil spray or vegetable oil. Remove chicken from marinade, letting excess drip back into bag, and arrange, smoother side up, on rack. Broil, turning halfway through, until golden brown with some edges getting a deeper char, 15–18 minutes. Let chicken rest about 5 minutes, then slice if desired.
  4. If using reserved marinade as a sauce, add 1–2 Tbsp. water to reserved marinade to thin to desired consistency. Serve chicken with sauce drizzled over.