If you’re craving something that’s bold, bright, and bursting with flavors that dance on your tongue, let me introduce you to the Divorce Chicken with Gochujang Orange Dressing and Carrot Ribbon Salad Recipe. This dish combines the warming, aromatic spices of perfectly roasted chicken with the bright, slightly spicy tang of a gochujang-orange dressing, paired beautifully with the fresh, crisp texture of a carrot ribbon salad. It’s a lively, colorful meal that feels both comforting and fresh — ideal for sharing with friends or savoring as a special treat. Trust me, once you try this recipe, it might just become your go-to for a flavorful dinner that impresses without fuss.
Ingredients You’ll Need
Gathering the right ingredients is essential to create the magic in this recipe. Each element plays a vital role—aromatic spices build a savory backbone for the chicken, while fresh herbs and citrus add brightness and contrast that keep the flavors lively and memorable.
- Ground cinnamon: Adds warmth and subtle sweetness that balances the spices.
- Kosher salt: Enhances all the flavors and helps with seasoning evenly.
- Ground cumin: Provides earthy notes that deepen the chicken’s flavor.
- Freshly ground black pepper: Brings sharp, peppery undertones for a mild kick.
- Grated fresh ginger: Adds bright, zesty freshness to the marinade.
- Extra-virgin olive oil: Binds the spice paste and dressing, adding richness.
- Whole chicken (4 to 5 pounds): The hearty centerpiece of the dish, ideal for roasting to juicy perfection.
- Gochujang: This Korean chili paste adds a perfect balance of spice and umami to the dressing.
- Navel orange: Both zest and juice bring vibrant citrus notes to the dressing.
- Fresh lime juice: Provides acidity and brightness to balance the sweet and spicy components.
- Medium carrots: Peeled and transformed into ribbons for a refreshing salad texture.
- Coriander seeds: Toasted to release floral, citrusy aromas that complement the carrots.
- Fresh mint and basil leaves: The herbs infuse the salad with layers of herbal brightness.
- Bird’s eye chili (optional): Adds an extra kick if you like it spicy.
How to Make Divorce Chicken with Gochujang Orange Dressing and Carrot Ribbon Salad Recipe
Step 1: Prepare and Roast the Chicken
Start by preheating your oven to 425 degrees F and positioning a rack in the lower third. Combine the ground cinnamon, kosher salt, cumin, black pepper, grated ginger, and olive oil in a small bowl to make a richly spiced paste. Pat your chicken dry—this ensures crispy skin—and gently loosen the skin to spread the spice paste underneath and all over the outside. Nestle your chicken breast side up in a cast iron skillet or roasting pan, tuck the wings behind, and if you have kitchen twine, tying the legs helps the chicken cook evenly. Roast until a meat thermometer reads 165 degrees F in the thigh, which usually takes about an hour. Rest the bird for 10 minutes before carving; this step keeps the chicken juicy and tender.
Step 2: Whisk Together the Gochujang Orange Dressing
While the chicken roasts, mix your dressing ingredients in a medium bowl. Whisk together the gochujang, orange zest, orange juice, fresh lime juice, and olive oil. Season with kosher salt to taste. This dressing will be the star player adding tangy, spicy excitement to both the chicken and the carrot salad, so feel free to adjust seasoning according to your palate.
Step 3: Assemble the Carrot Ribbon Salad
Toast coriander seeds in a skillet over medium heat, shaking the pan often until fragrant—this only takes about a minute. Then use a vegetable peeler to make long, thin carrot ribbons directly over a large bowl. Toss these ribbons with torn mint and basil leaves, reserving some to use as garnish later. When you are ready to serve, dress the salad with 2 to 3 tablespoons of the gochujang orange dressing, tossing gently to coat. For those who love a little extra heat, thin slices of bird’s eye chili add a wonderful touch.
How to Serve Divorce Chicken with Gochujang Orange Dressing and Carrot Ribbon Salad Recipe
Garnishes
Fresh herbs like mint and basil aren’t just for flavor; they brighten up the presentation beautifully. Adding a sprinkle of toasted coriander seeds and colorful ribbons of carrot on top creates an inviting, rustic look. Have extra gochujang dressing on the side for guests to drizzle or dip—it’s a delightful way to enhance every bite.
Side Dishes
This recipe shines as a standalone meal but pairs wonderfully with simple, light sides like jasmine rice or quinoa, which soak up the sauces perfectly. Steamed or roasted vegetables can also add texture and variety without competing with the main flavors.
Creative Ways to Present
For a casual dinner, carve the chicken into pieces and arrange them on a large platter next to the carrot ribbon salad. Drizzle additional dressing artistically over the chicken and salad for an irresistible look. Alternatively, serve individual portions by layering carrot salad on plates topped with chicken slices and a splash of dressing for a polished restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftover chicken and carrot salad separately in airtight containers in the fridge. The chicken stays juicy and tender for up to four days, while the salad maintains its crispness best when dressed just before serving again.
Freezing
If you want to save some chicken for later, freezing is possible but best with plain roasted chicken rather than dressed salad. Wrap the carved chicken well in plastic wrap and a freezer-safe bag or container to prevent freezer burn. Frozen chicken can last up to three months but is best eaten within six weeks for optimal taste.
Reheating
Reheat your chicken gently in an oven set to 325 degrees F, covered loosely with foil to keep moisture in. Warm until just heated through, about 15-20 minutes depending on the piece size. Avoid microwaving the carrot salad; instead, toss it again in fresh dressing or add a few fresh herbs for a lively refresh after chilling.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! Thighs and drumsticks work beautifully for this recipe and usually cook faster. Just adjust your cooking time accordingly and apply the spice paste generously under the skin.
What if I don’t have gochujang?
You can substitute gochujang with a mix of chili paste or sriracha and a bit of miso paste for that umami depth. It won’t be quite the same but will still bring wonderful spice and flavor.
Is this recipe spicy?
The spice level is moderate thanks to the gochujang and optional bird’s eye chili. If you prefer milder flavors, reduce or omit the chili slices and adjust the amount of gochujang to your liking.
Can I prepare any parts of this dish ahead of time?
Yes! You can prepare the dressing a day ahead—it actually tastes better as the flavors meld. The chicken can be seasoned and refrigerated overnight before roasting, and coriander seeds can be toasted a day in advance.
What is the best way to carve the chicken?
Allow the chicken to rest after roasting to keep juices locked in. Use a sharp knife to separate the legs at the joint, remove wings, then slice the breast meat against the grain for tender slices. This method keeps each piece moist and flavorful.
Final Thoughts
Trust me, once you try the Divorce Chicken with Gochujang Orange Dressing and Carrot Ribbon Salad Recipe, it will become a favorite for its vibrant flavors, ease of preparation, and beautiful presentation. It’s perfect for weeknight dinners or gathering friends around the table. Give it a whirl, and get ready for a deliciously memorable meal that you’ll want to make again and again.
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Divorce Chicken with Gochujang Orange Dressing and Carrot Ribbon Salad Recipe
Divorce Chicken is a flavorful roasted whole chicken recipe infused with a warming spice paste of cinnamon, cumin, and fresh ginger. It’s paired with a vibrant gochujang dressing and a refreshing carrot ribbon salad accented with toasted coriander seeds and fresh herbs. This balanced dish offers a delightful combination of spicy, citrusy, and herbal notes, perfect for a special dinner that brings warmth and a touch of boldness to the table.
- Total Time: 80 mins
- Yield: 4 servings
Ingredients
For the Chicken:
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons extra-virgin olive oil
- 1 whole chicken, about 4 to 5 pounds
For the Gochujang Dressing:
- 2 tablespoons gochujang
- 1 navel orange (for 1 tablespoon zest and 1/4 cup juice)
- 1 lime (for 1 tablespoon fresh lime juice)
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
For the Carrot Ribbon Salad:
- 5 medium carrots, washed and peeled
- 2 tablespoons coriander seeds
- 1 small bunch mint leaves, torn into pieces
- 1 large handful fresh basil leaves, torn into pieces
- 2 to 3 tablespoons of the gochujang dressing
- 1 to 2 bird’s eye chili, cut into thin rounds (optional)
Instructions
- Prepare the Oven and Spice Paste: Position a rack in the lower third of the oven and preheat to 425°F. In a small bowl, mix together the ground cinnamon, kosher salt, ground cumin, freshly ground black pepper, grated fresh ginger, and extra-virgin olive oil to form a flavorful paste.
- Prep the Chicken: Pat the whole chicken dry thoroughly with paper towels. Place it breast side up on a large cast iron skillet or roasting pan. Tuck the wings behind the back, and if desired, tie the legs together using kitchen twine for even cooking.
- Apply Spice Paste: Carefully spread the spice paste all under the skin of the chicken as well as on the exterior surface using your fingers to ensure maximum flavor penetration.
- Roast the Chicken: Transfer the chicken to the preheated oven and roast until the internal temperature in the thickest part of the thigh reaches 165°F, about 1 hour. Avoid touching the bone with the thermometer. Once cooked, remove the chicken and let it rest for 10 minutes before carving.
- Make the Gochujang Dressing: In a medium-sized bowl, whisk together the gochujang, orange zest, orange juice, fresh lime juice, and extra-virgin olive oil. Season with kosher salt according to taste. Set aside to allow flavors to meld.
- Toast Coriander Seeds: In a small skillet over medium heat, toast the coriander seeds by swirling them continuously in the pan until fragrant and lightly browned, approximately 1 minute. Transfer toasted seeds to a small bowl.
- Prepare Carrot Ribbons and Herbs: Using a vegetable peeler, shred carrots into thin lengthwise ribbons directly into a large bowl. Add torn mint and basil leaves, reserving some herbs for garnish later.
- Toss the Salad: Just before serving, toss the carrot ribbons and herbs with 2 to 3 tablespoons of the prepared gochujang dressing. Adjust dressing quantity to your taste preference.
- Assemble and Serve: Arrange the dressed carrot salad on a large serving platter. Sprinkle toasted coriander seeds and garnish with remaining mint, basil leaves, and optionally, sliced bird’s eye chili for extra heat. Carve the rested chicken into 8 pieces and serve alongside the salad with extra gochujang dressing to drizzle or dip.
Notes
- Trussing the chicken by tying its legs is optional but helps ensure even cooking and a tidy presentation.
- Use a reliable meat thermometer to check for doneness—165°F in the thigh is key for safe consumption.
- The gochujang dressing adds both heat and umami, so adjust amounts depending on your spice tolerance.
- To toast coriander seeds evenly, keep them moving in the pan to prevent burning.
- Bird’s eye chili is optional; omit or reduce quantity for a milder dish.
- This dish pairs beautifully with steamed rice or crusty bread to soak up extra dressing.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Fusion (Korean-inspired with Western roasting technique)
