Natural Grocers Sweet and Spicy Korean Roasted Chicken Thighs Served with Mushrooms and Bok Choy
This weeknight-friendly dish takes advantage of the Korean chili sauce gochujang, a sweet and spicy sauce that livens up anything it touches. If you like it extra spicy, go for the full amount of sriracha. The roasted bok choy is just tender, with some of the leaves remaining a little crunchy, for an addictive veggie side.
- Preheat oven to 400° F. Place one oven rack at the lowest setting and one at the center setting.
- In a small saucepan set over medium heat, whisk together gochujang, honey, sriracha, coconut aminos, vinegar, 2 tablespoons coconut oil, ginger, and garlic. Bring to a boil and then immediately reduce heat to low. Simmer, stirring occasionally, for 3-4 minutes, or until sauce has thickened slightly. Remove from heat and set aside.
- Heat a large heavy bottomed skillet (such as cast iron) over medium heat. Season both sides of the chicken thighs liberally with salt and pepper. Once the skillet is hot, add remaining tablespoon of coconut oil and swirl the pan to coat with the oil. Place as many chicken thighs as you can fit without overlapping, skin-side down. Cook undisturbed for about 5 minutes, or until the skins are browned. Flip and brown the other side of the thighs for about two minutes. (If your skillet is not large enough to hold all the thighs at once, you may need to cook in two batches). Drain all but about 1 tablespoon of the oil and chicken fat from the skillet and discard. Set the skillet aside.
- Once the thighs have browned, place about a teaspoon of sauce in a glass baking dish for each thigh, reserving leftover sauce. Place each browned thigh, skin-side up, on top of each spoonful of sauce and transfer to the middle oven rack. Set a timer for 20 minutes.
- Make the bok choy: Prep the bok choy by gently pulling the outer leaves back a little and flushing with water to remove any grit. Holding on to the base, shake the bok choy dry before slicing each one in half lengthwise. Place the bok choy in a large bowl, lightly season with salt and pepper and drizzle over the melted coconut oil and a tablespoon of coconut aminos. Toss to combine. Place the bok choy, cut side down, on a parchment-lined baking sheet.
- Once the chicken has been cooking for about 5 minutes, transfer the sheet pan with the bok choy to the bottom rack of the oven.
- Return the skillet you used to brown the chicken to the stove top and heat to medium. Once hot, add the mushrooms and toss to coat with the oil that was left in the skillet. Cook, stirring occasionally, until the mushrooms are lightly browned and have just started to release their juices. Add the remaining tablespoon of coconut aminos and ginger. Sauté, stirring frequently, another 1-2 minutes, or until most of the coconut aminos have evaporated. Set aside.
- After the chicken has baked for 20 minutes, check it and the bok choy for doneness. The chicken is cooked when it has reached an internal temperature of 165° F. It should no longer be pink in the middle and the juices should run clear when the thigh is pierced with a knife. The bok choy should be tender.
- To serve, place the chicken and mushrooms on a serving platter or divide among four dinner plates. Drizzle the sesame oil over the bok choy and toss to coat. Transfer the bok choy to the serving platter or divide among the dinner plates. Serve immediately with the sweet and spicy sauce on the side (add some or all of the flavorful saucy drippings from the chicken baking dish to the sauce if you wish) and allow each person to add sauce to their chicken as desired.