Chicken Prep and Glaze

Step 1: Season the chicken

NutritionSortLoading...
Loading...

4 lbs boneless skinless chicken breasts with rib meat (cut into large chunks or left as whole breasts)

Salt, pepper, garlic powder, onion powder, paprika (or your preferred spices)

Select allAdd

Pat the chicken dry, then season generously on all sides. Place in one or two large baking dishes or sheet pans.

Step 2: Make the glaze

SortLoading...
Loading...

¾–1 cup Japanese barbecue sauce

3–4 tbsp sweet chili sauce

4–5 garlic cloves, minced

2 tbsp grated ginger (or more to taste)

3–4 tbsp melted butter (or oil)

Optional: 1–2 splashes of wasabi steak sauce for extra kick

Select allAdd

Mix everything together in a bowl until smooth.

Step 3: Assemble for baking

SortLoading...
Loading...

1 large or 1½ medium onions, sliced

The glaze from Step 2

Select allAdd

Pour or brush the glaze evenly over the seasoned chicken. Scatter the sliced onion around and on top of the chicken.

Step 4: Bake the chicken

Preheat oven to 400°F (205°C). Bake for 30–40 minutes until chicken reaches 165°F internal temperature. Baste once or twice halfway through. For a sticky caramelized finish, broil for the last 3–5 minutes (watch closely so it doesn’t burn).

Cherry Tomato-Cucumber Salad

Step 5: Prepare the salad vegetables

SortLoading...
Loading...

6 cups cherry tomatoes, halved

Cucumbers (use as much as you like to balance the tomatoes), sliced or diced

Remaining onion slices (or a few thin slices from a fresh one if needed)

Select allAdd

Toss the halved tomatoes, cucumber, and onion together in a large bowl.

Step 6: Make a quick dressing and finish

SortLoading...
Loading...

3–4 tbsp kimchi yogurt (or mix plain yogurt with a spoonful of mayonnaise)

1–2 cloves garlic, minced (optional)

½–1 tsp grated ginger (optional)

Salt, pepper, and any spices (like chili flakes) to taste

Select allAdd

Mix the dressing ingredients, then toss lightly with the vegetables. Taste and adjust seasoning. Serve fresh and chilled or at room temperature alongside the hot chicken.

Let the chicken rest for 5 minutes after baking, then slice and serve with the salad on the side. The extra chicken will give you generous portions or great leftovers. The glaze should still be nicely sticky-sweet with bold ginger-garlic flavor. Enjoy! Let me know if you need any adjustments.