Gochujang-Marinated Chicken with Jasmine Rice

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Chicken thighs glazed in spicy-sweet gochujang marinade, roasted until golden, and served over fragrant jasmine rice for a balanced weeknight dinner. This Korean recipe (gluten free), ready in about 35 minutes, pairs chicken thighs, gochujang paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless, skinless, cut into 1-inch cubes chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups, cooked jasmine rice

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Instructions

1. Step 1: In a bowl, combine 3 tbsp gochujang paste, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil to form a cohesive marinade.
2. Step 2: Add the 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch cubes) to the marinade, stirring until evenly coated. Marinate at room temperature for 20 minutes.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through.
4. Step 4: Serve the chicken immediately over 2 cups of cooked jasmine rice.