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- 1 lb boneless, skinless chicken thighs - 1/4 cup soy sauce - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon rice vinegar - 2 cups cooked jasmine rice - 1 cup broccoli florets, steamed until bright green - 1 cup shredded carrots - 1/2 cucumber, thinly sliced - 1 tablespoon sesame seeds, toasted - 2 green onions, finely chopped - Salt and pepper to taste These ingredients come together to make a vibrant dish. The chicken thighs bring juiciness and taste. The marinade adds a burst of flavor. I love the balance of salty soy sauce and sweet honey. Gochujang gives it a spicy kick, while sesame oil adds warmth. Fresh garlic and ginger round out the sauce perfectly. For the base, I use jasmine rice. It has a fragrant, soft texture. Then, I add colorful vegetables. Broccoli, carrots, and cucumber not only look great but also add crunch. This dish is all about balance and flavor. Each bite offers a mix of savory chicken, fluffy rice, and fresh veggies. When you gather these ingredients, you set the stage for a tasty meal. They work together to create something special that everyone will enjoy. {{ingredient_image_2}} To make the marinade, grab a medium bowl. Add 1/4 cup soy sauce, 2 tablespoons gochujang, 2 tablespoons honey, and 1 tablespoon sesame oil. Then, add 2 cloves minced garlic and 1 teaspoon finely grated fresh ginger. Finally, mix in 1 tablespoon rice vinegar. Use a whisk to blend these ingredients. Make sure the marinade is smooth and fully combined. A smooth texture helps the chicken soak up all the flavors. Now, take your 1 lb of boneless, skinless chicken thighs. Place them in the bowl with the marinade. Make sure each piece is well-coated. Once coated, cover the bowl with plastic wrap or a lid. Refrigerate the chicken for at least 30 minutes. For the best flavor, let it marinate for up to 2 hours. This time allows the flavors to seep into the chicken. When you're ready to cook, preheat your grill or cast-iron skillet over medium-high heat. Once hot, take the chicken out of the marinade. Let any extra marinade drip off. Cook the chicken for about 5-7 minutes on each side. Keep an eye on it to avoid burning. The chicken should reach an internal temperature of 165°F (75°C). This ensures it’s safe to eat. Once the chicken is cooked, let it rest for 5 minutes. Then, slice it into strips. To build your bowls, start with a scoop of jasmine rice as the base. Next, layer on your sliced chicken. Now, add colorful veggies like steamed broccoli, shredded carrots, and thinly sliced cucumber. If you like, drizzle some leftover marinade over the top for extra flavor. Finish with toasted sesame seeds and chopped green onions. Your bowls are now ready to enjoy! Marinating chicken is key for great taste. It helps the chicken absorb all the yummy flavors. Aim to marinate for at least 30 minutes. If you have more time, go for 2 hours. This extra time makes a big difference. When grilling chicken, keep these tips in mind: - Preheat your grill or skillet to medium-high heat. - Let the excess marinade drip off before cooking. - Cook for about 5-7 minutes on each side. - Check that the chicken reaches 165°F (75°C) for safety. Make your bowls bright and fun. Use colorful bowls to catch the eye. Arrange the veggies in sections. This adds a nice touch. For garnishing, try these: - Add slices of lime for a fresh kick. - Sprinkle toasted sesame seeds for crunch. - Top with chopped green onions for flavor. Avoid overcooking the chicken. It can become dry and tough. Always check the internal temperature for doneness. Never skip the marination step. It makes your chicken juicy and full of flavor. Skipping this step means losing out on taste. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if possible, to enhance the depth of flavor in your dish. Temperature Check: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Customize Your Veggies: Feel free to swap in your favorite vegetables like bell peppers or snap peas for added color and nutrition in your bowls. Garnish with Freshness: Fresh herbs like cilantro or mint can elevate the dish with a burst of freshness and additional flavor. {{image_4}} You can swap chicken for tofu to make this dish vegetarian. Tofu absorbs flavors well. Press it first to remove extra water. This helps it soak up the marinade better. You can also grill or pan-fry the tofu for a crispy edge. If you want to use pork or beef, that's great too! Just choose cuts like pork loin or flank steak. Marinate them just like the chicken. Cook them until they reach a safe temperature. This keeps the flavors intact while adding variety. Feel free to change up the veggies. Use seasonal vegetables like bell peppers or snap peas. These add color and crunch. You can also try adding corn or radishes for a fresh twist. Mixing different colors makes your bowl more fun and appealing. To add more color, think about using purple cabbage or cherry tomatoes. These not only look great but also bring unique flavors. The variety keeps your meals exciting and healthy. Gochujang comes in different types. You can find mild, medium, or hot versions. Choose one based on your spice level. For a milder taste, go with the mild gochujang. If you like heat, try the hot version. You can also mix in other spices or herbs. Add sesame seeds for nuttiness or cilantro for freshness. Try using garlic powder or onion powder for extra flavor. These tweaks can elevate your Korean BBQ chicken bowls. To keep your Korean BBQ chicken bowls fresh, store them in the fridge. Use airtight containers to avoid spills and keep flavors intact. Make sure to let the chicken cool down before sealing the containers. This step helps prevent moisture buildup inside. Leftovers can last up to three days in the fridge. You can reheat the chicken bowls in two ways: microwave or stovetop. For the microwave, place the bowl in for about 1-2 minutes. Stir halfway through to heat evenly. If you use the stovetop, add a splash of water to a pan and heat over medium. Stir the chicken gently to keep it tender. Avoid overheating, as this can dry out the chicken. If you want to freeze the bowls, make sure to do it right. First, let the food cool completely. Then, use freezer-safe containers or bags. Squeeze out as much air as possible to prevent freezer burn. You can freeze the chicken bowls for up to three months. To thaw, place them in the fridge overnight, or use the microwave for a quicker option. Gochujang is a thick, spicy red chili paste from Korea. It adds heat and depth to dishes. This paste also has a hint of sweetness from the fermented ingredients. Look for gochujang in Asian grocery stores or the international aisle of your market. You can also find it online. Yes, you can make this recipe ahead of time. Marinate the chicken up to two hours before cooking. If you want to prep further, cook the chicken and store it in the fridge. Assemble the bowls before serving. This way, you can enjoy a quick meal on busy days. You can serve many sides with Korean BBQ chicken bowls. Some good options are: - Steamed dumplings - Kimchi - Pickled vegetables For drinks, try serving iced tea or a light beer. These pair nicely with the flavors of the dish. Enjoy experimenting with different sides! We explored how to make delicious Korean BBQ chicken bowls using chicken thighs and a tasty marinade. You learned how to marinate the chicken, cook it perfectly, and assemble your bowls with rice and fresh veggies. Remember, marinating is key to great flavor. Avoid common mistakes like overcooking. Mix things up with alternative proteins and different veggies. Proper storage helps keep your meal fresh. Enjoy customizing your bowls for any occasion!

Korean BBQ Chicken Bowls

A delicious and flavorful bowl featuring marinated grilled chicken served over jasmine rice with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 tablespoon rice vinegar
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets, steamed until bright green
  • 1 cup shredded carrots
  • 1/2 cucumber thinly sliced
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions finely chopped
  • to taste salt and pepper

Instructions
 

  • In a medium bowl, combine the soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Use a whisk to blend until the marinade is smooth and well incorporated.
  • Add the chicken thighs to the marinade, making sure they are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor infusion.
  • Preheat your grill or a cast-iron skillet over medium-high heat. Once hot, remove the chicken from the marinade, allowing any excess marinade to drip off.
  • Cook the chicken for approximately 5-7 minutes on each side, monitoring closely, until the chicken is fully cooked and develops a tantalizing char. Ensure it reaches an internal temperature of 165°F (75°C).
  • Once cooked, remove the chicken from the heat and let it rest for about 5 minutes before slicing it into strips for serving.
  • To construct the bowls, start with a generous scoop of jasmine rice as your base. Layer the sliced chicken on top, followed by a colorful array of steamed broccoli, shredded carrots, and cucumber slices.
  • If desired, drizzle any remaining marinade over the assembled bowls to enhance the flavor profile further.
  • Finish by sprinkling toasted sesame seeds and chopped green onions over the top as a garnish. Serve warm and relish in the flavors of this delightful dish!

Notes

For a vibrant presentation, use colorful bowls and arrange the vegetables in a visually appealing manner.
Keyword bbq, chicken, healthy, korean, rice bowl