Korean BBQ Chicken with Gochujang and Garlic Smoky Korean BBQ Chicken Glazed with Gochujang and Garlic Heat Ingredients: 1 ½ lbs (680g) boneless, skinless chicken thighs 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon brown sugar 4 garlic cloves, minced 1 teaspoon grated fresh ginger 1 tablespoon honey 1 teaspoon toasted sesame seeds (for garnish) 2 green onions, sliced (for garnish) Steamed white rice, for serving Vegetable oil, for grilling or pan-searing Directions: In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and honey to create the marinade. Add chicken thighs to the bowl and mix until well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor. Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken thighs for 5–6 minutes per side or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice. Garnish with sesame seeds and green onions. Serve hot over steamed white rice, with kimchi or pickled vegetables on the side if desired. Prep Time: 10 minutes | Marinate Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 25 minutes Kcal: 510 kcal | Servings: 4 servings #koreanbbq #gochujangchicken #koreanrecipes #bbqchicken #garliclover #asianbbq #spicykoreanfood #easygrillrecipes #grilledchicken #chickendinnerideas #koreangrill #kimchichicken #spicygarlicsauce #weeknightmeals #gochujangflavor #glazedchicken #koreanflavors #ricebowlrecipes #homecookedbbq #fusionchicken Sizzling Korean BBQ Chicken with Gochujang & Garlic just hit the grill! Sweet, spicy, smoky perfection in every bite!

Chicken with Lemongrass and Rice Fragrant Lemongrass Chicken with Jasmine Rice and Fresh Herbs Ingredients: For the chicken marinade: 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced 2 stalks fresh lemongrass, white parts only, finely minced 3 cloves garlic, minced 1 tablespoon grated ginger 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon vegetable oil 1/2 teaspoon black pepper For the rice and serving: 1 1/2 cups jasmine rice 3 cups water 1 tablespoon vegetable oil Fresh cilantro or mint, for garnish Lime wedges, for serving Directions: In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight). Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 3 cups water and 1 1/2 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Heat a skillet or grill pan over medium-high heat. Add a bit of oil, then cook the marinated chicken in batches until golden and cooked through, about 4–5 minutes per side. Fluff rice and divide among plates. Top with grilled lemongrass chicken, garnish with herbs, and serve with lime wedges. Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes Kcal: 480 kcal | Servings: 4 servings #lemongrasschicken #vietnameseflavors #jasmine rice #easychickenrecipe #freshherbs #asianfusion #flavorfulmeals #healthydinnerideas #grilledchicken #lemongrassrecipes #limechicken #simpleasianrecipes #fragrantchicken #easyweeknightmeals #chickendinnerideas #freshandlight #ricebowlrecipes #quickmarinade #homecookedmeals #southeastasianfood This Lemongrass Chicken with Jasmine Rice is fresh, vibrant, and full of Southeast Asian soul A deliciously fragrant dinner done right!

Chicken with Yoghurt and Spice Spiced Yogurt-Marinated Chicken with Aromatic Herbs and Lemon Ingredients: 1 lb (450g) boneless, skinless chicken thighs or breasts 1 cup plain Greek yogurt 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon lemon juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper (optional) 1 tablespoon olive oil Salt and pepper, to taste Fresh cilantro or mint, for garnish Lemon wedges, for serving Directions: In a bowl, whisk together yogurt, garlic, ginger, lemon juice, cumin, coriander, paprika, turmeric, cayenne (if using), olive oil, salt, and pepper. Add the chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from the marinade and cook for 5–6 minutes per side (depending on thickness), or until fully cooked and golden brown. Let rest for a few minutes before slicing. Garnish with fresh herbs and serve with lemon wedges. Prep Time: 10 minutes | Marinating Time: 1 hour | Cooking Time: 12 minutes | Total Time: 1 hour 22 minutes Kcal: 375 kcal | Servings: 4 servings #yogurtmarinatedchicken #spicedchicken #flavorfulchicken #mediterraneanflavors #healthyrecipes #chickenmarinade #easymeals #grilledchicken #greekyogurtrecipes #aromaticdishes #glutenfreechicken #turmericchicken #chickendinnerideas #herbchicken #lowcarbdinners #proteinpacked #comfortflavors #lightdinner #flavorfulmarinade #homecookedmeals Tender, juicy, and full of warm spices This Chicken with Yoghurt and Spice is easy, healthy, and packed with flavor in every bite.

BBQ Chicken Stuffed Sweet Potatoes Smoky BBQ Chicken Loaded Sweet Potato Boats Ingredients: 4 medium sweet potatoes 2 cups cooked shredded chicken (rotisserie or poached) ½ cup BBQ sauce (plus extra for drizzling) 1 tablespoon olive oil ½ teaspoon smoked paprika ½ teaspoon garlic powder Salt and pepper to taste ½ cup shredded cheddar cheese (optional) ¼ cup chopped fresh coriander or parsley ¼ red onion, thinly sliced Sour cream or Greek yogurt, for topping (optional) Directions: Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick each a few times with a fork. Rub with olive oil and place on a baking tray. Bake for 45–60 minutes, or until soft when pierced with a knife. Meanwhile, in a bowl, toss shredded chicken with BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Warm gently in a pan if needed. Once sweet potatoes are cooked, let them cool slightly. Slice down the center and gently fluff the flesh with a fork. Fill each potato with BBQ chicken mixture. Top with cheese if using, then return to oven for 5 minutes to melt. Garnish with red onion, herbs, a drizzle of BBQ sauce, and a dollop of sour cream or yogurt. Serve warm. Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes Kcal: 420 kcal | Servings: 4 servings #bbqchicken #stuffedsweetpotatoes #comfortfood #easyweeknightdinner #chickendinnerideas #sweetpotatorecipe #glutenfreemeal #healthycomfortfood #bbqrecipes #chickenrecipes #cheesycomfort #familydinnerideas #stuffedpotatoes #smokedflavor #easybakedmeals #mealprepideas #ovenbakedchicken #wholesomefood #sweetandsmoky #loadedpotatoes Craving comfort? These BBQ Chicken Stuffed Sweet Potatoes hit every note — smoky, sweet, cheesy, and hearty The perfect meal for chill nights!

Crispy Chicken Parmesan Golden-Crusted Chicken Parmesan with Marinara and Melted Mozzarella Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1 cup all-purpose flour 2 large eggs 1 tablespoon water 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian seasoning 1/2 teaspoon garlic powder 1/4 cup olive oil 1 ½ cups marinara sauce 1 cup shredded mozzarella cheese Fresh basil, for garnish Cooked spaghetti or pasta, to serve Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Set up a dredging station: place flour in one bowl; whisk eggs with water in a second bowl; mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder in a third. Dredge each chicken breast in flour, dip into egg wash, and coat thoroughly in breadcrumb mixture. Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3–4 minutes per side, or until golden brown and crispy. Transfer chicken to the prepared baking sheet. Spoon marinara sauce over each piece and top with shredded mozzarella. Bake in the preheated oven for 10–12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temp of 165°F (74°C). Garnish with fresh basil and serve hot with your favorite pasta. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparmesan #crispychicken #italianclassic #cheesychicken #bakedchicken #parmesanchicken #chickendinnerideas #familydinner #easyitalianrecipes #comfortfoodfavorites #homemadegoodness #pastaandchicken #crispybake #mozzarellacheese #goldencrust #classicitalian #breadedchicken #marinaramagic #onepanmeal #cozymains Craving a classic? This Crispy Chicken Parmesan has a golden crust, rich marinara, and melty mozzarella. Every bite = comfort heaven!