BBQ Korean-Style Chicken with Spicy Gochujang Mayo
Roasted Sweet Potatoes, Bok Choy & Cashews
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
Create a Korean vibe with a barbecue dinner that’s hot in more ways than one. Tender chicken breasts sizzle on the grill until they reach peak juiciness under a dusting of slightly sweet sesame seasonings. Meanwhile, the accompanying mayo gets hit with rice vinegar and a fiery blast of gochujang, that telltale fermented chili paste. Balance the meal with wedges of roasted sweet potatoes and grilled bok choy, cheerfully scattered with cashews and scallion.
We will send you:
- 2 Chicken breasts
- 450g Sweet potatoes
- 450g Baby bok choy
- 1 Scallion
- 60ml Mayonnaise
- 30ml Rice vinegar
- 15ml Gochujang
- 25g Roasted cashews
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Eggs, Sesame, Soy, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
42 g
Saturated Fat
5 g
Sodium
1700 mg
Total Carb
66 g
Sugars
22 g
Protein
48 g
Fibre
10 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the bok choy
Meanwhile, remove the root ends of the bok choy; quarter lengthwise. In a medium bowl, combine the bok choy, a drizzle of oil and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 3 to 5 min., until slightly charred and tender.
Mise en place
Thinly slice the scallion crosswise. Roughly chop the cashews. In a small bowl, combine the mayo, gochujang and vinegar (start with ½).
Plate your dish
Divide the sweet potatoes, chicken and bok choy between your plates. Garnish with the scallion and cashews. Serve the gochujang mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
