Ingredients
Method
- Begin preparing your Korean BBQ Chicken Bowls.
- Combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, rice vinegar, black pepper, and gochujang in a bowl.
- Place chicken thighs in a resealable plastic bag. Pour in the marinade, then seal the bag and massage to coat the chicken well. Marinate in the refrigerator for at least 1 hour.
- Preheat a grill or skillet over medium heat. Remove chicken from the marinade. Cook for 6-7 minutes per side, or until fully cooked (reach an internal temperature of 165°F).
- While the chicken cooks, wash and slice the carrots, broccoli, and cucumbers.
- Once the chicken is cooked, slice it into bite-sized pieces. In serving bowls, add a base of cooked rice, then top with the sliced chicken and arranged vegetables.
- Sprinkle sesame seeds and chopped green onions over each bowl. Add fresh cilantro for an extra burst of flavor.
- Serve immediately and enjoy the incredible combination of flavors in each bowl.
Nutrition
Notes
Ingredient Swap: I've definitely used chicken breast when that's all I had on hand, but honestly, the thighs really hold onto that incredible marinade flavor and stay so much juicier.
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