BBQ Korean-Inspired Chicken Thighs
Grilled Cucumber & Spicy Gochujang Garlic Bread
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Korean-inspired flavours all up in your grill! Our Mellow Sesame spice blend starts things off as a seasoning for the chicken. They’ll get brushed with stir-fry sauce as they sizzle on the barbecue. The funky heat of kimchi boosts grilled vegetables, an inventive mix of bok choy and cucumbers (great on the grate, who knew?). Finally, go-go gochujang—you’ll love what the hot red chili paste does to garlic bread.
We will send you:
- 4 Chicken thighs
- 225g Baby bok choy
- 1 Garlic clove
- 2 Cucumbers
- 30ml Rice vinegar
- 15ml Gochujang
- 33g Organic kimchi
- 30ml Stir-fry sauce
- 1 Ciabatta roll (or Parisian baguettine)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Barley, Milk, Oysters, Sesame, Soy, Wheat
You will need:
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Basting brush
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
10 g
Sodium
2480 mg
Total Carb
52 g
Sugars
16 g
Protein
42 g
Fibre
3 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the root ends of the bok choy; halve lengthwise (quarter if large). Halve the cucumbers lengthwise. Mince the garlic. Roughly chop the kimchi. Halve the ciabatta lengthwise.
Grill the chicken
Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, brushing with the stir-fry sauce, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the vegetables
In a large bowl, combine the bok choy, cucumbers, ½ the garlic, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, cut-sides down, flipping halfway, 3 to 4 min., until tender. Transfer to a cutting board and reserve the grill pan, if using. Once cool enough, cut the cucumbers into 1-inch pieces. Reserve the bowl.
Make the gochujang garlic bread
To the bowl of softened butter, add the gochujang (add ½ for medium spicy), remaining garlic and S&P; stir well. Add the ciabatta to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min. per side, until toasted. Transfer to a cutting board and spread the cut-sides with the gochujang butter. Halve lengthwise on an angle.
Dress the vegetables & serve
In the reserved bowl, combine the vegetables, kimchi and vinegar (start with ½). Divide the chicken, vegetables and gochujang garlic bread between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
