Nothing brings comfort like chicken and rice, no matter the country of origin. In this recipe, Hana Asbrink turns boneless skinless chicken thighs into a weeknight-friendly meal that cooks up under the broiler in less than 15 minutes. The chicken is marinated in a gochujang-yogurt mixture, which also serves as the base of the sauce. Serve with fluffy basmati rice, lettuce, and tomatoes. GET THE RECIPE ►► https://f52.co/3mnqGf0

PREP TIME: 2 hours 30 minutes
COOK TIME: 15 minutes
SERVES: 4

INGREDIENTS

Chicken
1/2 cup full-fat plain or Greek yogurt
2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon minced garlic, from about 4 to 5 cloves
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 small yellow onion, grated
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
1 1/2 to 2 pounds boneless, skinless chicken thighs

Garlic Butter Rice
2 tablespoons unsalted butter
1 tablespoon minced garlic, from about 4 to 5 cloves
1 cup basmati rice, rinsed
1 1/2 cups chicken stock, low- or no-sodium preferred
1/2 teaspoon kosher salt, plus more to taste
Sauce & Garnishes
2 tablespoons reserved marinade
1/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 to 2 tablespoons cold water to thin out, if thickened, before serving
1 small head romaine lettuce, thinly shredded, washed, and drained
1 pound Campari (or cocktail) tomatoes, cut into large chunks

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