KBBQ Garlic Chicken Bowls with Cucumber Salad

Ingredients

• 4 scallions (sliced, whites and greens separated)
• 1.5 cup jasmine rice
• 2.25 cup unsalted chicken bone broth (or water)
• 2 lb chicken thighs (boneless, skinless preferred for broiling)
• 6 clove garlic (minced)
• 1 inch ginger (piece, grated)
• 0.25 cup gochujang
• 0.25 cup light soy sauce (or GF Tamari)
• 1 tsp honey
• 1 tbsp water (plus additional as needed to thin)
• 2 second cooking oil (spray)
• 1.5 lb cucumbers (diced)
• 2 large carrots (grated)
• 1 medium daikon radish (grated)
• 2 tsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp diamond crystal kosher salt
• 3 tbsp korean chili flakes (2-4 tbsp depending on heat preference)
• 1 tbsp sesame seeds

Steps

1. 1

   Prepare the scallion rice by adding the jasmine rice, chicken bone broth (or water), and the white parts of the sliced scallions to a pot or rice cooker.

2. 2

   Cook the rice according to package instructions until tender and all liquid is absorbed. Once finished, fluff with a fork and stir in the green parts of the scallions.

3. 3

   In a large bowl, prepare the chicken marinade by whisking together the minced garlic, grated ginger, gochujang, soy sauce, honey, and 1 tablespoon of water. If the sauce is too thick, add a little more water until it reaches a coating consistency.

4. 4

   Add the chicken thighs to the marinade and toss until thoroughly coated.

5. 5

   Preheat your broiler to high. Line a sheet pan with foil and lightly spray with cooking oil.

6. 6

   Arrange the marinated chicken thighs on the prepared sheet pan in a single layer.

7. 7

   Broil the chicken for 6-8 minutes per side (or until the internal temperature reaches 165°F), until the edges are beautifully charred and the chicken is cooked through.

8. 8

   While the chicken and rice cook, prepare the cucumber salad. In a large mixing bowl, combine the diced cucumbers, grated carrots, and grated daikon radish.

9. 9

   Add the rice wine vinegar, sesame oil, kosher salt, Korean chili flakes (gochugaru), and sesame seeds to the vegetables.

10. 10

    Toss the salad well to ensure all vegetables are evenly seasoned and coated.

11. 11

    Assemble the bowls by portioning the scallion rice into containers, topping with the broiled chicken thighs, and serving the cucumber salad on the side.

Notes

Daikon radish adds a great crunch and peppery bite; if you can't find it, you can substitute with regular red radishes or extra cucumber. This recipe is designed for meal prep and stores well in the fridge for up to 4 days.

Nutrition per serving

• main
• mealprep
• chicken
• high-protein
• broiled
• korean-inspired
• healthy