Serves 1
Directions
- 1Place the marinated chicken thighs on a baking sheet and broil until charred.
- 2Slice the cooked chicken thighs into smaller pieces.
- 3Add sliced scallions to a meal prep container, followed by cooked rice.
- 4Add the sliced chicken to the container.
- 5Add cucumber salad to the container.
- 6Hold up the finished meal prep container to show the assembled dish.
- 7Drizzle sriracha over the KBBQ Garlic Chicken Bowl.
- 8Cut cucumbers into bite-sized pieces for the salad.
- 9Add grated daikon radish, grated carrots, and diced cucumbers to a mixing bowl.
- 10Pour rice wine vinegar, sesame oil, kosher salt, and Korean chili flakes into the bowl with the vegetables.
- 11Sprinkle sesame seeds into the bowl with the salad ingredients.
- 12Place chicken thighs, minced garlic, and grated ginger into a mixing bowl.
- 13Add gochujang, light soy sauce, honey, and water to the chicken and other ingredients.
- 14Mix the chicken and marinade ingredients together thoroughly.
Ingredients
- 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
- 2 second spray cooking oil spray
- 4 scallions, sliced
- 1.5 cups rice (jasmine)
- 2.25 cups unsalted chicken bone broth or water
- 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 tbsp korean chili flakes
- 1 tbsp sesame seeds
- sriracha
Equipment
baking sheetknifecutting boardbowlspoonmeal prep container
Tips
- Broiled chicken thighs cook quickly and come out beautifully charred, allowing you to cook a lot of protein at once without multiple batches or many dirty dishes.
- The KBBQ garlic thighs are savory, tangy, and have a little kick of heat.
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