Chef critique
Gochujang Grilled Chicken & Zucchini
This is a cohesive and appetizing weeknight recipe with a great flavor profile and excellent formatting. To perfect it, the zucchini needs salt, and the grilling workflow should be adjusted so all components finish at the same time.
Score: 8/10
Suggested fixes
- Increase the total kosher salt in the ingredient list from 1 teaspoon to 1 1/2 teaspoons.
- In the zucchini step, instruct the cook to season the zucchini planks with 1/2 teaspoon kosher salt along with the neutral oil.
- Adjust the grilling sequence so the chicken and zucchini are either cooked simultaneously on different zones of the grill, or have the cook grill the zucchini while the chicken rests.
Issues
- medium / flavor: The 1 pound of zucchini is coated in oil before grilling but is not seasoned with salt. Vegetables require salt to bring out their flavor; 1 lb of zucchini should receive about 1/2 teaspoon of kosher salt.
- low / timing: The instructions direct the user to grill the zucchini completely before starting the chicken. Because the chicken takes 10 to 14 minutes to cook and 5 minutes to rest, the zucchini will be cold by the time dinner is served.
Strengths
- Excellent separation of prep steps and active cooking steps
- Proper use of a formatted bulleted list for a complex mixture (the glaze)
- Appropriate presalting amount for the chicken, considering the sodium added by the soy sauce and gochujang
- Accurate time estimates and clear doneness cues