Korean BBQ Chicken Bowls (Printer-Friendly)
Grilled chicken thighs in sweet-savory Korean marinade over rice with crisp vegetables and spicy mayo.
# What You'll Need:
→ Korean BBQ Chicken
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→ Bowl Components
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→ Gochujang Mayo
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# How-To Steps:
01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - While chicken marinates, shred carrots, thinly slice cucumber, shred purple cabbage, slice avocado, and thinly slice green onions. Cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Mix until smooth and creamy. Set aside until serving.
05 - Heat grill pan or skillet over medium-high heat. Grill marinated chicken thighs for 5-6 minutes per side until cooked through with internal temperature of 165°F and nicely charred. Let rest for 5 minutes before slicing.
06 - Divide cooked rice evenly among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top of the rice.
07 - Drizzle gochujang mayo over each bowl. Sprinkle with sliced green onions and sesame seeds. Serve immediately while chicken is warm.
# Expert Hints:
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- The marinade comes together in minutes but tastes like it simmered all day
- You get that perfect balance of sweet, spicy, and savory without ordering takeout
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- Don't skip the resting time after grilling or you'll lose all those precious juices
- Slice the chicken against the grain for tenderness that practically melts in your mouth
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- Double the marinade and freeze half with uncooked chicken for instant flavor bombs
- Toast extra sesame seeds in a dry pan for garnish, the fragrance alone is worth it