I had been eyeing this recipe from Food52 for gochujang-marinated chicken for a while, and finally had time to make it. Of course, I changed a couple of things: I used breasts instead of thighs, and did them on the grill instead of under the broiler. For the sauce (some of the marinade mixed with mayo and lemon) I swapped in sour cream for the mayo. The chicken is served with "garlic-butter rice" (essentially rice pilaf) which was nice but ultimately unnecessary. It was good enough with the lettuce and tomato and sauce, salad style. I will make it again (the flavor was excellent) but skip the rice. Lots of hamantaschen for dessert.
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