Description
A delightful dish combining grilled chicken thighs marinated in a tangy, sweet, and spicy sauce, served over rice with fresh vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups cooked rice (white or brown)
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 1/2 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 2 tablespoons sesame seeds, toasted
- Salt and pepper to taste
- Optional: sliced radishes for garnish
Instructions
- Make the Marinade: In a medium bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Marinate the Chicken: Add chicken thighs to the marinade and refrigerate for at least 30 minutes.
- Grill the Chicken: Preheat grill to medium-high heat, grill chicken for 6-7 minutes per side until fully cooked.
- Prepare the Crunchy Cabbage: In a large bowl, combine cabbage, carrots, cucumber, and green onions with salt and pepper.
- Slice the Chicken: Let the chicken rest for a few minutes before slicing it into strips.
- Assemble the Bowls: Start with a base of rice, top with the crunchy cabbage mixture, and place sliced chicken on top.
- Garnish: Sprinkle toasted sesame seeds over the bowls and add optional sliced radishes.
- Serve: Enjoy immediately!
Notes
For grilling perfection, make sure to preheat your grill properly. Leftover chicken can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg