Global Chicken Marinades
A vibrant, flavorful chicken dish infused with a spicy-sweet harissa and gochujang glaze, perfectly complemented by oven roasted seasonal vegetables. A fusion of Middle Eastern and Korean flavors for an exciting weeknight meal.
Ingredients
- 2 lb boneless skinless chicken thighs
- 2 tbsp harissa paste
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp olive oil divided
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups bell peppers mixed colors
- 1 cup zucchini chopped
- 1 cup cherry tomatoes halved
- 0.5 tsp za'atar (optional) for garnish or extra flavor
- Fresh cilantro chopped for garnish
Instructions
- In a large bowl, combine chicken pieces with harissa paste, gochujang, 1 tablespoon olive oil, lemon juice, minced garlic, salt, and pepper. Mix well to coat the chicken. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- On the prepared baking sheet, arrange the marinated chicken in a single layer. Toss the chopped bell peppers, zucchini, and cherry tomatoes with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the vegetables around the chicken on the baking sheet.
- Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. For a slightly charred finish, broil for the last 2-3 minutes, watching carefully.
- Garnish with fresh cilantro and a sprinkle of za'atar, if desired. Serve immediately with rice, couscous, or a simple green salad.
Notes
For variations, try different seasonal vegetables like broccoli, cauliflower, or sweet potatoes. Add a touch of honey or maple syrup to the marinade for extra sweetness. This dish also works wonderfully on the grill for a smoky flavor. Serve with fluffy rice, couscous, or a simple green salad.