Korean Bbq Chicken, Cucumber Salad, & Rice

• porciones: 4
• tiempo total: 15 minutes

Ingredientes

Macros Per Serving (4 Servings Total)

484 Calories | 49g Protein | 50g Carbs | 10g Fat

Korean BBQ Chicken Marinade

900g Raw Chicken Thighs, Boneless Skinless (I always get mine from @saffron_alley)

1 ½ Tsp Black Pepper

1 Tbsp Garlic Paste

1 Tbsp Ginger Paste

40g Gochujang Paste (Brand: Haepyo)

25g Sriracha

1 Tbsp Sesame Seeds

40ml Light Soy Sauce

Oven bake or air fry for 16-18mins at 200C / 400F

Crunchy & Tangy Cucumber Salad

400g Cucumbers thinly sliced

1 Tsp Salt

1 Tsp Fresh Garlic

15g Gochujang

15g Honey

30ml Rice Vinegar

1 Tbsp Sesame Seeds

1 Tsp Red Pepper Flakes or Chilli Flakes

25ml Light Soy Sauce

Mix and store this in a container and refrigerate to last for the entire week

Serve with 520g Cooked Basmati Rice / 130g Per Serving

Garnish with Black Sesame Seeds (Optional)

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Instrucciones

You can use chicken breast for this recipe too, just slice into thinner fillets before marinating

Marinate the chicken overnight for the best flavour, trust me. But you can cook straight after marinating too!

Make the cucumber salad in batches and store to use for any meal! The flavours get even better the next days

When you air fry the chicken, keep an eye on it, if your sheet pan is not full then the chicken will cook in less time (approx 12-13mins) make sure you get a nice char!

To reheat, best to store the cucumbers separately as it’s served cold. Warm up the chicken and rice in a pan for a few mins on low heat

Nutrición

• Calorías: 484