Gochujang‑Marinated Chicken – Air Fryer 50‑Minute Recipe
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.
Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals
From: Instagram(view original)
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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
- 1In a medium bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, honey, salt, and black pepper until the mixture is smooth.
- 2Add 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.
- 3While 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.
- 4In 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.
- 5In 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.
- 6When the chicken has finished marinating, preheat the air fryer to 392°F (400°F) for 3 minutes.
- 7Remove 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.
- 8Air‑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).
- 9Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before serving, allowing the juices to redistribute.
- 10Plate 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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Ahead
Cover the chicken with plastic wrap and refrigerate for at least 30 minutes before cooking.
Dry Before Air‑Frying
Remove the chicken from the marinade and let excess drip off before placing it skin side up in the basket.
Rest After Cooking
Let the cooked chicken rest for 5 minutes before slicing to allow juices.
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Frequently asked questions
- How long does it take to make Gochujang‑Marinated Chicken with Smashed Cucumber Salad and Tahini Yogurt?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Gochujang‑Marinated Chicken with Smashed Cucumber Salad and Tahini Yogurt recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Gochujang‑Marinated Chicken with Smashed Cucumber Salad and Tahini Yogurt recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.