Korean BBQ Chicken Marinade

Ingredients

• 900g Raw Chicken Thighs, Boneless Skinless
• 1.5 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

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

• 520g Cooked Basmati Rice (130g per serving)

• Black Sesame Seeds (Optional, for garnish)

Instructions

1. Prepare the Korean BBQ Chicken Marinade by mixing all ingredients in a bowl. Marinate the chicken for at least 30 minutes or overnight for the best flavor.
2. Oven bake or air fry the marinated chicken for 16-18 minutes at 200°C (400°F).
3. While the chicken cooks, prepare the Crunchy & Tangy Cucumber Salad by combining all the ingredients in a bowl. Store in the refrigerator.
4. Once the chicken is cooked, serve with the cooked basmati rice (130g per serving).
5. Garnish with black sesame seeds, if desired.
6. Store leftover cucumber salad separately for later use.