Servings: 4 Servings
Korean BBQ Chicken and Rice Bowls
These easy, flavorful Korean BBQ Chicken and Rice Bowls are packed with protein, complex carbs, and fiber for a delicious complete meal! Elevate your weeknight enjoyment with this simple recipe. Load up the bowls with your favorite additions for a customized dinner.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- ⅔ cup soy sauce
- 1/3 Tbsp honey
- ¼ Tbsp gochujang or sriracha
- ¼ cup rice vinegar
- 3 Tbsp avocado oil
- 2 Tbsp sesame oil
- 6 cloves garlic minced
- 1.5 Tbsp ginger peeled and grated
For the Bowls
- 4 to 6 Cooked brown rice or white rice
- 1 large crown broccoli chopped into florets
- 2 to 4 cups shredded cabbage
- Asian Cucumber Salad
- 1 bunch green onion chopped
- 1 Tbsp sesame seeds optional
Instructions
Marinate the Chicken:
- Add the ingredients for the chicken marinade to a small bowl or a measuring cup and mix to combine.
- Transfer the raw chicken and 1 cup of the marinade to a large zip lock bag. Seal and move everything around until the chicken is coated in marinade. Refrigerate for at least 1 hour, ideally several hours and up to 36 hours. Keep the rest of the marinade in a sealed jar in the refrigerator to use as sauce for drizzling over the bowls at the end.
Grilling Instructions:
- For a gas grill, preheat the grill to high heat, about 450 degrees Fahrenheit. For a charcoal grill, heat the coals in a charcoal chimney and spread them over one half of the bottom of the grill once white.
- Place the marinated chicken over direct heat on the grill grates and grill for 2 minutes. Flip to the other side and grill for another 2 minutes, until grill marks appear on both sides. Continue cooking and flipping every couple of minutes over indirect heat until the chicken has reached an internal temperature of 165 degrees F. Transfer chicken to a plate or a cutting board and let it rest for at least 10 minutes.
Baking instructions:
- Preheat the oven to 350 degrees Fahrenheit for breasts, or 400 degrees F for thighs.
- Transfer the chicken along with the marinade to a large casserole dish and arrange chicken in a single layer.
- For breasts, bake for 15 minutes. Spoon the pan juices over the chicken, then broil under high broil for 10-15 minutes, until golden brown, and it reaches an internal temperature of 165 degrees F. For boneless chicken thighs, bake at 400 degrees F for 20-25 minutes. Baste the chicken pieces with the pan juices. Broil for 5 to 8 minutes, or until thighs reach an internal temperature of 170 to 180 degrees Fahrenheit.
Make the Bowls:
- Follow the instructions in the link in the recipe card to prepare the Asian Cucumber Salad. This can be made up to 4 days ahead of time.
- Cook the rice according to the package instructions.
- Steam broccoli florets for 5-6 minutes, until they reach your desired level of doneness. As an alternative, you can sauté or roast the broccoli.
- Load up large bowls with your desired amount of rice, cucumber salad, and cooked broccoli. Slice the chicken into slices and add it to the bowl. Use the remaining reserved sauce to drizzle over bowls for extra flavor. Serve with lime wedges for a drizzle of fresh lime juice.
Nutrition
Serving: 1Serving (of 4), Calories: 862kcal, Carbohydrates: 85g, Protein: 64g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Cholesterol: 130mg, Sodium: 1000mg, Potassium: 1376mg, Fiber: 7g, Sugar: 5g