Cooking With Rebec Vineyards: Gochujang Sheet Pan Chicken & Summer Garden Vegetables
Pairs With: Rebec Vineyards Gewurztraminer
Gochujang is a sweet, spicy red chili paste used in Korean cuisine. Here’s an easy sheet pan dinner that elevates chicken thighs to a new level. Although this recipe has a number of ingredients the preparation takes less than 15 minutes (I clocked in at 12 minutes, 26 seconds). This version uses fresh veggies from the summer garden, but you can use any combination you love and have on hand. It is best paired with our Gewurtztraminer, an off dry but exceptionally fruity, spicy white wine.
Serves: 4
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Ingredients
4 Chicken thighs, bone in, skin on
2 cups potatoes, cut in 1 inch pieces, skin on
1 pound eggplant, cut into ½ pieces
1 onion, cut into ¼ inch vertical slices
1 green pepper, cut into 1 inch pieces
1 cup cherry tomatoes, whole
3-4 cloves garlic, sliced into slivers
Optional: 1 small diced chili pepper (if you want it super hot)
Note: Swap out or add in any vegetables you like or have on hand. Summer squash, sweet potatoes, carrots…to name a few.
For The Marinade
3 Tablespoons Gochujang*
2 inch piece of ginger, peeled and chopped
2 Tablespoons rice vinegar
2-3 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons honey
*Gochujang is found in Asian markets and many supermarkets. It can also be purchased online from many sites, including Amazon. It keeps for a long time when refrigerated after opening.
Step 1
Preheat oven to 400. Line a large rimmed sheet pan with foil and oil lightly.
Step 2:
Chop all the vegetable except the tomatoes and place in a large bowl.
Step 3: Make the marinade.
Chop ginger and place in a small bowl. Add Gochujang, vinegar, soy sauce, sesame oil, honey. Mix well until smooth.
Step 4:
Use about half the marinade and toss with the vegetables. Once mixed well, add tomatoes and gently mix them into the blend.
Step 5:
Spread the vegetables onto the prepared sheet pan. Make 4 spaces and place the chicken in those spaces skin down and spread marinade over each one. Flip so that the skin side is up and coat that side.
Step 6:
Bake for 35 minutes. If not done, continue baking 5 minutes more.
Serve with a chilled glass of Rebec’s Gewurztraminer.
This recipe is from Rebecca’s kitchen. She is the daughter of Rebec’s founder, Richard Hanson. She’s “The Cook” of the family and loves using the bounty from her extensive organic gardens at her home at Rebec Vineyards. You can follow her on YouTube
