High Protein Korean BBQ Chicken Rice Bowls
Serves 4
Directions
- 1Add black pepper, garlic and ginger paste, Gochujang, sriracha, sesame seeds, and soy sauce to the boneless chicken thighs.
- 2Mix the chicken with the marinade until well combined.
- 3Thinly slice the cucumbers.
- 4Add salt, fresh garlic, Gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and light soy sauce to the sliced cucumbers.
- 5Mix the cucumber salad until well combined.
- 6Store the cucumber salad in a container and refrigerate for the week.
- 7Place the marinated chicken thighs on a sheet pan lined with foil.
- 8Oven bake or air fry the chicken for 16-18 minutes at 200°C / 400°F until golden brown and juicy.
- 9Slice the cooked chicken into delicious cubes.
- 10Serve the chicken with rice and the cucumber salad.
Ingredients
- 900 g Boneless Chicken Thighs
- 1.5 Tsp Black Pepper
- 1 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 40 g Gochujang
- 25 g Sriracha
- 1 Tbsp Sesame Seeds
- 40 ml Light Soy Sauce
- 400 g Cucumbers
- 1 Tsp Salt
- 1 Tsp Fresh Garlic
- 15 g Honey
- 30 ml Rice Vinegar
- 1 Tbsp Sesame Seeds
- 1 Tsp Red Pepper Flakes
- 25 ml Light Soy Sauce
- 520 g Cooked Basmati Rice
- Black Sesame Seeds
Equipment
Sheet PanContainerKnifeCutting Board
Tips
- You can use chicken breast for this recipe too, just slice into thinner fillets before marinating.
- Marinate the chicken overnight for the best flavor.
- Make the cucumber salad in batches and store to use for any meal, as the flavors get even better the next days.
- When air frying the chicken, keep an eye on it; if the sheet pan is not full, the chicken will cook in less time (approx. 12-13 mins); make sure you get a nice char.
- To reheat, best to store the cucumbers separately as it’s served cold. Warm up the chicken and rice in a pan for a few minutes on low heat.
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