Kiwi Chicken! Would you try?

Okay it looks a mess and in the photo I forgot to add the red and shishito peppers whichbwoudl have helped some in the visual... But holy hell never thought kiwi would be good like this, used in marinade and a sauce I wrote my recipe below!

Would you try??

Gochujang-Kiwi Glazed Chicken Thighs with Toasted Lime Rice, Roasted Peppers & Kiwi Drizzle

Sweet, spicy, and umami-packed kiwi-gochujang chicken thighs, paired with fragrant toasted lime rice, roasted shishito & mini bell peppers, and a bright kiwi drizzle for balance.

Gochujang-Kiwi Glazed Chicken Thighs

Ingredients:

2 boneless, skinless chicken thighs

1 kiwi, mashed into a puree

1 tbsp gochujang

1 tbsp soy sauce

1 tsp honey

1 tsp rice vinegar

½ tsp black garlic powder

1 garlic clove, minced

1 tsp olive oil

Bloomed Spice & Toasted Lime Rice

Ingredients:

1 cup cooked rice

1 tbsp olive oil or butter

½ tsp sumac

½ tsp black garlic powder

¼ tsp smoked paprika

Zest of 1 lime

Juice of ½ lime

Chopped parsley & cilantro

Salt & pepper to taste

Roasted Shishito & Mini Bell Peppers

Ingredients:

2 shishito peppers

1 mini red bell pepper, sliced

1 tsp olive oil

Pinch of salt & black pepper

Kiwi Drizzle Sauce

Ingredients:

1 kiwi, mashed or blended

1 tsp honey

1 tsp lime juice

½ tsp rice vinegar

½ tsp olive oil

Pinch of salt

1 tsp minced cilantro

Build the Dish:

1. Sear the marinated gochujang-kiwi chicken thighs in a cast iron pan until caramelized and cooked through. Let rest before slicing.

2. Bloom the spices in oil for the rice, then toss in the cooked rice with lime zest and juice.

3. Roast the shishito and mini bell peppers in the same cast iron pan until blistered and soft.

4. Drizzle the kiwi sauce over the sliced chicken for a fresh, tangy contrast.

5. Garnish with extra cilantro and parsley, then serve everything together.