Name: One Pan Korean Spicy Chicken Thighs with Gluten-Free Gochujang Sauce
Total time: PT2100.0S
Yield: 2
Ingredients: 4 Bone-in, Skin-on Chicken Thigh; to taste Sea Salt; 1 tablespoon Coconut Oil; 1/4 cup Gluten-Free Tamari Soy Sauce; 2 tablespoon Gluten-Free Gochujang; 2 tablespoon Rice Vinegar; 1 tablespoon Maple Syrup; 1 tablespoon Fresh Ginger; 2 clove Garlic; 1 bunch Scallion

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One Pan Korean Spicy Chicken Thighs with Gluten-Free Gochujang Sauce

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

This Korean spicy chicken recipe comes together quickly and easily in one pan.

35MINS

Total Time

$3.85

Cost Per Serving

Ingredients

Servings

US / Metric

Bone-in, Skin-on Chicken Thighs

to taste

Sea Salt

1 Tbsp

Coconut Oil

1/4 cup

Gluten-Free Tamari Soy Sauce

2 Tbsp

Gluten-Free Gochujang

2 Tbsp

Rice Vinegar

1 Tbsp

Maple Syrup

1 Tbsp

Fresh Ginger, minced

2 cloves

Garlic, minced

1 bunch

Scallion, thinly sliced

2 scallions per 2 servings

Nutrition Per Serving

VIEW ALL

Calories

155

Fat

7.0 g

Protein

3.8 g

Carbs

16.3 g

Add to plan

One Pan Korean Spicy Chicken Thighs with Gluten-Free Gochujang Sauce

Save

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Author's Notes

The sauce is gluten-free and can be made low FODMAP by excluding garlic and using only the green parts of the scallions for garnish.

If you can't find Gochujang without garlic, you can instead use 1 tablespoon of miso paste and a teaspoon or two of sambal olek for heat.

I served these delicious thighs over a bowl of simple rice with sautéed red chard doused with fresh ginger and a little bit of lemon juice.