# KBBQ Chicken with Cucumber Salad & Scallion Rice

Broiled KBBQ chicken thighs that are savory, tangy, and have a kick of heat, served with scallion rice and cucumber salad in lunch boxes.

- Servings: 5 servings
- Cuisine: Korean
- Category: Salad
- Language: en

## Ingredients

- 4 scallions, sliced, whites/greens separated
- 1.5 cups rice (I use jasmine)
- 2.25 cups unsalted chicken bone broth or water
- 2 lbs chicken thighs
- 6 garlic cloves, minced
- 1 inch piece ginger, grated
- 0.25 cup gochujang
- 0.25 cup light soy sauce/GF Tamari
- 1 tsp honey
- 1 tbsp water, plus additional as needed to thin
- 2 second spray cooking oil
- 1.5 lbs 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
- 2 -4 tbsp korean chili flakes
- 1 tbsp sesame seeds

## Instructions

1. Combine the rice, scallion whites, and broth in a pressure cooker and cook according to your machine’s instructions.
2. Alternatively, follow package directions to cook on the stovetop or rice cooker.
3. When done, fold in the scallion greens.
4. In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, and honey.
5. Stir to combine, gradually adding water as needed.
6. The mixture should be on the thicker side of marinades so it can coat the chicken.
7. Add the chicken thighs and mix thoroughly to ensure each piece is well coated.
8. Marinate for 1 hour or up to overnight if you have time.
9. Spray a baking sheet with oil and arrange the chicken in a single layer, leaving space between each piece.
10. Bake at 450°F for 5 minutes, then broil on high until charred and cooked through.
11. Alternatively, air fry at 400°F for about 12 minutes or until charred and cooked through.
12. In a large bowl, combine the cucumbers, carrots, and daikon radish.
13. Toss with rice wine vinegar and sesame oil, then add the salt, chili flakes, and sesame seeds while stirring.
14. Taste and adjust the salt, acidity, or seasoning as needed.
15. Divide the rice, salad, and chicken evenly between 5 containers.
16. Optionally drizzle with your favorite hot sauce.

## Equipment

- pressure cooker
- rice cooker
- large bowl
- baking sheet

## Source

- Original video: https://www.facebook.com/share/r/16u3C46Mp2/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/4f4e6fc4-b10d-47c8-8ac9-6bbc46d6000b
- Extracted: 2025-12-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt