Korean-Mexican Fusion Baked Chicken with Spicy Kimchi Salsa and Cilantro-Lime Quinoa

In a mixing bowl, combine 1/4 cup gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, and 1 teaspoon minced garlic to create the marinade.

Place 4 chicken thighs in a resealable plastic bag and pour the marinade over the chicken, ensuring it is well coated.

Seal the bag and refrigerate for at least 1 hour, or overnight for deeper flavor. Preheat your oven to 400°F (200°C).

Line a baking dish with parchment paper and place the marinated chicken thighs in the dish, skin side up.

Bake the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

While the chicken is baking, prepare the cilantro-lime quinoa by rinsing 1 cup of quinoa under cold water.

In a saucepan, combine the rinsed quinoa with 2 cups of water, 1/2 teaspoon salt, and the juice of 1 lime.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

Fluff the quinoa with a fork and stir in 1/4 cup chopped fresh cilantro. For the kimchi salsa, chop 1 cup of kimchi and mix it with 1/2 cup diced tomatoes, 1/4 cup diced red onion, and the juice of 1 lime in a bowl.

Once the chicken is done baking, let it rest for 5 minutes before serving. Serve the chicken thighs over a bed of cilantro-lime quinoa, topped with the spicy kimchi salsa for a burst of flavor.