Gochujang‑Marinated Chicken with Smashed Cucumber Salad and Tahini Yogurt

Name: Gochujang‑Marinated Chicken with Smashed Cucumber Salad and Tahini Yogurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 chicken thighs; 2 tbsp gochujang; 1 tbsp soy sauce; 0.5 tbsp sesame oil; 2 clove garlic; 1 tbsp ginger; 1 tbsp honey; to taste salt; to taste black pepper; 2 cucumber; 1 tbsp sesame seeds; 1 tbsp rice vinegar; 1 cup yogurt; 2 tbsp tahini; 1 tbsp lemon juice

Spicy gochujang‑marinated chicken thighs become crisp in the air fryer, paired with a cool smashed cucumber salad tossed in toasted sesame and rice vinegar, and a creamy tahini‑yogurt sauce. The combination delivers bold Korean flavors with a refreshing contrast, perfect for a weeknight dinner.

Maker: 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬

From: Instagram(view original)

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Gochujang‑Marinated Chicken with Smashed Cucumber Salad and Tahini Yogurt

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Prep Time

30 min

Cook Time

20 min

Servings

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Cooking context

50 min estimated total time for 4 servings.

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Dinner Korean Air Fryer Chicken

Ingredients

4 chicken thighs

Marinade

2 tbsp gochujang
1 tbsp soy sauce
1/2 tbsp sesame oil
2 clove garlic
1 tbsp ginger
1 tbsp honey
to taste salt
to taste black pepper

Smashed Cucumber Salad

2 cucumber
1 tbsp sesame seeds
1 tbsp rice vinegar
to taste salt
1/2 tbsp sesame oil

Tahini Yogurt

1 cup yogurt
2 tbsp tahini
1 tbsp lemon juice
to taste salt

Instructions

1
In a medium bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, honey, salt, and black pepper until the mixture is smooth.
2
Add the chicken thighs to the bowl, turning to coat each piece thoroughly with the marinade; cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
3
While the chicken marinates, prepare the smashed cucumber salad: place the cucumbers on a cutting board, smash them with the flat side of a large fork until broken into bite‑size pieces, then set aside.
4
In a small bowl, combine the toasted sesame seeds, rice vinegar, a pinch of salt, and ½ tbsp sesame oil; toss the smashed cucumbers with this dressing and set the salad aside at room temperature.
5
In another bowl, whisk together the plain yogurt, tahini, lemon juice, and a pinch of salt until the sauce is smooth and creamy; refrigerate until needed.
6
When the chicken has finished marinating, preheat the air fryer to 392°F (400°F) for 3 minutes.
7
Remove the chicken from the marinade, letting excess drip off, and arrange the thighs in a single layer in the air‑fryer basket, skin side up.
8
Air‑fry the chicken for 9 minutes, then flip the pieces, drizzle any remaining marinade over the top, and continue cooking for another 9–11 minutes, or until the skin is golden‑crisp and the internal temperature reaches 167°F (165°F).
9
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before serving, allowing the juices to redistribute.
10
Plate the chicken thighs alongside the smashed cucumber salad and add a generous dollop of tahini‑yogurt sauce on the side; sprinkle extra toasted sesame seeds over the salad if desired.

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