Careme

Instructions

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1. 1.

   Heat a gas or charcoal grill to medium-high, about 425°F, allowing about 10 minutes for it to preheat. Clean and oil the grill grates if needed.

2. 2.

   Pat 1 lb chicken breast fillets dry and season all over with 1/2 teaspoon kosher salt.

3. 3.

   Trim 1 lb zucchini and cut it lengthwise into 1/2-inch-thick planks. Thinly slice 2 scallions, separating the white and green portions.

4. 4.

   Whisk together the gochujang glaze:

   • 2 tablespoons gochujang
   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon honey
   • 2 teaspoons toasted sesame oil
   • 2 garlic cloves, finely grated
   • 2 teaspoons grated fresh ginger
   • Sliced white portions of the scallions

   Transfer 2 tablespoons of the glaze to a clean bowl for finishing. Coat the chicken with the rest and marinate for 10 minutes.

5. 5.

   While the chicken marinates, combine 3/4 cup long-grain rice, 1 1/2 cups water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

6. 6.

   Coat the zucchini planks with 1 tablespoon neutral cooking oil. Grill until tender and well marked, 3 to 4 minutes per side, then transfer to a platter.

7. 7.

   Remove the chicken from its marinade, letting the excess drip away, and discard that marinade. Grill the chicken for 5 to 7 minutes per side, brushing it with the reserved clean glaze during the final 2 minutes, until the thickest piece reaches 165°F. Transfer to a cutting board and rest for 5 minutes.

8. 8.

   Slice the rested chicken across the grain. Divide the rice between two plates, add the grilled zucchini and sliced chicken, and finish with the sliced scallion greens and 1 teaspoon sesame seeds.