Incredible Korean BBQ Chicken Bowls (Printer-Friendly)
Tender grilled chicken in sweet-savory Korean marinade over rice with fresh 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 Make It:
01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until fully combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for minimum 30 minutes, up to 2 hours for enhanced flavor penetration.
03 - Slice vegetables and cook rice if not already prepared. Whisk mayonnaise, gochujang, rice vinegar, and honey in small bowl until smooth. Set aside.
04 - Heat grill pan or skillet over medium-high heat. Grill marinated chicken thighs 5-6 minutes per side until internal temperature reaches 165°F and charred marks develop. 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, garnish with green onions and sesame seeds.
# Expert Advice:
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- The marinade comes together in minutes but tastes like it has been developing complex flavors for days
- Everyone gets to customize their bowl with their favorite toppings and sauce amounts
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- Cold chicken goes into a hot pan creates better grill marks, so let the meat sit at room temperature for 15 minutes before cooking
- The sugars in the marinade burn easily, so keep your heat at medium-high and watch closely once you see that caramelization start
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- Double the marinade and save half in a separate container to use as a sauce for the finished bowls
- If your gochujang is too thick, warm it in the microwave for 10 seconds before measuring