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SPRING RECIPES
Entree: Chef Jeffrey Saad's Gochujang Chicken
Recipe
Stir together ingredients in a bowl big enough for the chicken. Add chicken and coat evenly. Let sit in the fridge for at least an hour or as long as a day ahead of time.
Clean and oil a hot grill. Sprinkle both sides of chicken with desired amount of salt.
Place chicken on the grill and don’t touch for 2 minutes to allow it to form a crust and not stick.
Ingredients
Turn each piece a quarter turn (think from 11:00 to 2:00) and set back down (same side down) This will yield that good looking crosshatched pattern. Cook 1 minute more .
1 cup gochujang 2 tablespoons soy sauce 1 tablespoon date syrup or sugar 2 tablespoons tahini (optional) 2 chicken breasts Salt to taste
Flip and cook for 3 minutes or until a thermometer reads 155 degrees F . Let rest in a 140 degree oven or on the counter for 5 minutes.
Serve with grilled green onions or veggies of choice and rice.
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