Spicy Asian Chicken or Pork Marinade (Recipe)

For somewhat quick weeknight meals, I like to use the same marinade with different proteins and mix and match the sides. This ensures there's some variety, while still making my life easier during the busy workweek. I tend to do a lot of prep on the weekends and will add marinades to already portioned proteins in baggies, keep them in the freezer and defrost and cook as needed. For sides, I tend to make big batches of potatoes or sweet potato mash or salad dressing, so cooking and serving is fast and easy when I'm in a rush to get dinner ready for the family.

Below is a marinade recipe along with some serving ideas.

Here's what you'll need:
1/4 cup Gochujang
1/4 cup fermented soy bean paste
1/4 cup brown sugar, loose is okay
1/8 cup soy sauce
2 tbsp. dijon mustard
2 tbsp. chopped pickled cherry peppers, plus liquid (less or more depending on your heat preference)
1 tsp. fresh cracked black pepper
1/2 tsp. salt or to taste

Here's what you'll do:
- Mix all ingredients together in a medium bowl.
- Use only what you need to spread under chicken skin or over pork chops.
- Marinate on a plate or place in baggies overnight or freeze and defrost as needed.
- Roast chicken in oven at 350 degrees until thickest part of breast registers 165 degrees.
- Pan cook pork chops until thickest part of meat registers 140 degrees (for medium).
- Serve with sweet potato mash, pan-fried potatoes, salad or poached peas (recipes not included).
- Enjoy!