Korean BBQ Chicken Bowls (Printable)
Grilled chicken thighs in Korean BBQ marinade served over rice with fresh veggies and spicy gochujang 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 Cook:
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 30 minutes to 2 hours for optimal flavor penetration.
03 - Prepare vegetables and cook rice while chicken marinates. Mix mayonnaise, gochujang, rice vinegar, and honey in small bowl until smooth for the sauce.
04 - Heat grill pan or skillet over medium-high heat. Cook chicken thighs 5-6 minutes per side until internal temperature reaches 165°F and nice char develops. Rest 5 minutes before slicing.
05 - Divide rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top. Drizzle with gochujang mayo and garnish with green onions and sesame seeds.
# Expert Suggestions:
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- The homemade marinade comes together in minutes but tastes like it simmered for hours
- You get that perfect balance of sweet, savory, and spicy in every single bite
- Everything cooks in one pan while the rice steams, making weeknight prep feel effortless
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- Pat the chicken dry before adding it to the marinade so the sauce actually sticks instead of sliding right off
- Do not skip the resting period after grilling or all those juices will end up on your cutting board instead of in the bowl
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- Double the marinade and use half as a glaze during the last minute of grilling for extra sticky caramelized goodness
- Warm your vegetables slightly in the pan after the chicken comes out so nothing is ice-cold when you serve