Korean BBQ Chicken Bowls (Print Version)

Succulent grilled chicken in sweet-savory Korean BBQ sauce over rice with crisp vegetables and spicy mayo.

# What You'll Need:

→ For the Korean BBQ Chicken

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→ For the Bowls

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→ Gochujang Mayo

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# Directions:

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 evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - While chicken marinates, shred the carrots and cabbage, slice the cucumber and avocado, and thinly slice the green onions. Cook rice if not already prepared.
04 - Mix mayonnaise, gochujang, rice vinegar, and honey in a small bowl until smooth and creamy. Set aside until ready to serve.
05 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and charred marks form. Let rest 5 minutes before slicing.
06 - Divide cooked rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top of the rice.
07 - Drizzle with gochujang mayo, sprinkle with green onions and sesame seeds. Serve immediately while chicken is still warm.

# Expert Tips:

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  • The homemade gochujang mayo takes literally two minutes but makes everything taste restaurant-quality
  • You can prep all the vegetables while the chicken marinates, making it feel much faster than it actually is
  • Leftovers keep beautifully and the flavors actually get better overnight
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  • Don't skip the resting time after grilling or you'll lose all those precious juices when you slice
  • The marinade needs at least 30 minutes but anything over 2 hours makes the chicken texture weird
  • Warm rice makes all the difference in contrast with the cool vegetables
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  • If your gochujang is very thick, warm it for 10 seconds before mixing into the mayo
  • Pat the chicken very dry before grilling to get those restaurant-quality char marks

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