I’m arguably my happiest in the kitchen. The garden is a close second, but its something about the aromas, sounds, and synchronized chaos of the cooking epicenter, that truly makes the kitchen my happy place. It’s where the Lord allows a great deal of creativity to flow through me. I’m immensely grateful.
Then there’s my husband; The annoying food critic and foundation of motivation for all things culinary in my life. I smile deeply explaining him this way, and I’m confident he will get a chuckle if he comes past this blog. He is constantly offering suggestions and frustrating my process, helping me to discover the very best in my abilities. My food is its better best because of him. I have the receipts to prove it. This blog is no doubt a receipt. Don’t y’all tell him that though :).
In my happy place one Sunday, thinking of a way to wow the in-house food critic, I conjured flavors resulting in a chicken dish that is everything but ordinary. The sweet herbaceous notes of basil, paired with the kick of Gochujang, delivers a balanced deliciousness I was excited to share with the hubs. The Lord of the realm was pleased, but in true fashion suggested I add an ingredient to my sauce to further elevate the experience. Again, he was right. The addition of hot honey was indeed missing from the ingredient list. Be sure to thank him if you enjoy this dish as much as we do!
2 tbsp or more Gochujang paste (at least 2 tbsp up to desired heat level)
1.5 tbsp basil puree (in tube)
1.5 tbsp garlic puree (in tube)
2 tsp ginger puree (in tube)
1 tbsp light brown sugar
3.5 tbsp honey (regular)
1/4 cup Braggs liquid aminos
1 tbsp rice wine vinegar
1.5 tbsp toasted sesame oil
1/2 – 1 tsp salt
1 cup Gochujang barbeque sauce
Hot Honey to desired heat level (we used Nate’s)
1 tbsp basil puree (for sauce)
- Combine Gochujang paste, basil puree, garlic puree, ginger puree, onion powder, light brown sugar, regular honey, liquid aminos, rice wine vinegar, and sesame oil. Mix to incorporate all ingredients to make chicken marinade.
- Pour marinade over desired chicken pieces and allow to marinate overnight if possible.
- Remove marinated chicken from refrigerator and allow to come to room temperature. If preparing in doors, sear chicken on both sides and finish in a 325 degree oven on a rack until juices run clear. If grilling, sear over direct heat for nice char, and remove to indirect heat to cook through until juices run clear. I also like to char on the grill and finish in the oven. Especially if making a large amount of chicken. The point is to get a nice crust on the outside to lock in the juices for a beautifully moist piece of chicken. Tender is the mission!
- While chicken is finishing in the oven or over indirect heat on the grill, add Gochujang bbq sauce, 1 tbsp basil puree, and desired amount of hot honey to a bowl and mix completely.
- When chicken is nearly cooked through, add sauce to all pieces and return to the oven to meld and caramelize a bit.
- Remove the thoroughly cooked chicken from the oven and allow to rest 5-10 minutes. Add sides, drizzle/baste chicken renderings and sauce combo over plated chicken and enjoy!
Try the marinade with fish too! Snapper, salmon, and even cod would be nice. Explore and let us know what you think! Love you family. Shalom.