“Ellenos Plain Unsweetened makes a delicious marinade for ultra-flavorful chicken that’s sure to become part of your regular rotation. It’s especially perfect in a rice bowl!”
Ingredients:
Kimchi Yogurt-Marinated Chicken
- 2 pounds chicken thighs
- 1 cup Ellenos Plain Unsweetened Yogurt
- 2 tbsp gochugaru
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1 tbsp kimchi brine
- Olive oil for drizzling
Gochujang yogurt sauce
- 1/4 cup Ellenos Plain Unsweetened Yogurt
- 1 tbsp gochujang
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1/2 tsp toasted sesame oil
For the Rice Bowl Assembly
- Cooked rice
- Sliced cucumber
- Kimchi
- Fried egg
- Sliced scallions
- Fried shallots
| YIELD | PREP TIME | TOTAL TIME |
| 4 servings | 30 minutes | 1 hour 30 minutes |
Instructions:
- In a large bowl, mix together the Greek yogurt, gochugaru, fish sauce, rice vinegar, garlic powder, onion powder, smoked paprika, ground ginger, kosher salt, sugar, and kimchi brine. Add the chicken thighs and toss to coat well. Cover and marinate in the fridge for at least 30 minutes, or up to overnight.
- Preheat the oven to 400°F (200°C). Transfer the chicken to a baking dish and drizzle lightly with olive oil. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
- In a small bowl, whisk together the Greek yogurt, gochujang, rice vinegar, sugar, and toasted sesame oil until smooth. Set aside.
- Add rice to a bowl, then top with the baked chicken, sliced cucumber, kimchi, a fried egg, scallions, and fried shallots. Drizzle with the gochujang yogurt sauce. Serve and enjoy!
