Seared Korean Barbecue Thighs with Pickled Slaw – Recipe!

Good chicken recipes can be as easy as 1-2-3 and this recipe for Seared Korean Barbecue Thighs with Pickled Slaw has only three steps to create a fantastic meal.

Step 1 – marinate the chicken thighs in a flavorful combination of gochujang or Korean barbecue paste, along with pickle juice and water.  The chili paste brings a gentle smokiness that isn’t overly spicy, it just adds savory flavor.  Gochujang can be found at almost any grocery store today, and also online.

Step 2 – Sear the chicken thighs in a hot pan until lightly crispy on top and cooked through until juices run clear.  It only takes about 15 minutes and if you use a lid, the chicken stays juicy and tender — it steams until it’s perfectly cooked.

Step 3 – Create the slaw starting with a vinaigrette that has pickle juice, sugar, Dijon mustard and olive oil.  Whisk it together until emulsified and creamy, and add shredded cabbage, sliced radishes, and green onions.  Toss it all together so the vinaigrette coats every item in the bowl and top it with the seared chicken.  Enjoy!

Ingredients

4-6 chicken thighs, bone-in skin-on

2 tablespoons gochujang

1/4 cup pickle juice

1/3 cup water

pinch of salt and pepper

Slaw

1/4 cup pickle juice

2 teaspoons granulated sugar or honey

1 teaspoon Dijon mustard

pinch of salt and pepper

1/3 cup olive oil

4 cups shredded cabbage

8 radishes, sliced

3 green onions, sliced

cilantro leaves for top

oil for cooking

(Serves 4)

To Prepare:

1. In a large bowl, combine gochujang, pickle juice and water, whisk to combine.  Add chicken and marinate at least 2 hours, up to overnight.  Remove chicken from refrigerator 30 minutes before cooking.
2. In a large skillet, add 1 tablespoon oil and place over medium heat.  After 4 minutes, add chicken thighs, skin-side-down.  Sprinkle with salt and pepper.  Cook for 5 minutes, and flip.  Cover with lid and continue to cook for 10 minutes.  Reduce heat if cooking too fast.
3. In a large bowl, combine pickle juice, sugar and mustard.  Add a pinch of salt and pepper and begin to whisk, while drizzling in olive oil until creamy.
4. Add cabbage, radishes, and green onions and toss.  Top slaw with cooked chicken thighs and sprinkle with cilantro.  Serve and Enjoy!