KBBQ Garlic Chicken Bowls w/ Cucumber Salad

Serves 1
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Directions

  1. 1Place the marinated chicken thighs on a baking sheet and broil until charred.
  2. 2Place the marinated chicken thighs on a baking sheet and broil until charred.
  3. 3Place the marinated chicken thighs on a baking sheet and broil until charred.
  4. 4Slice the cooked chicken thighs into smaller pieces.
  5. 5Slice the cooked chicken thighs into smaller pieces.
  6. 6Slice the cooked chicken thighs into smaller pieces.
  7. 7Add sliced scallions to a meal prep container, followed by cooked rice.
  8. 8Add sliced scallions to a meal prep container, followed by cooked rice.
  9. 9Add sliced scallions to a meal prep container, followed by cooked rice.
  10. 10Add the sliced chicken to the container.
  11. 11Add the sliced chicken to the container.
  12. 12Add the sliced chicken to the container.
  13. 13Add cucumber salad to the container.
  14. 14Add cucumber salad to the container.
  15. 15Add cucumber salad to the container.
  16. 16Hold up the finished meal prep container to show the assembled dish.
  17. 17Hold up the finished meal prep container to show the assembled dish.
  18. 18Hold up the finished meal prep container to show the assembled dish.
  19. 19Drizzle sriracha over the KBBQ Garlic Chicken Bowl.
  20. 20Drizzle sriracha over the KBBQ Garlic Chicken Bowl.
  21. 21Drizzle sriracha over the KBBQ Garlic Chicken Bowl.
  22. 22Cut cucumbers into bite-sized pieces for the salad.
  23. 23Cut cucumbers into bite-sized pieces for the salad.
  24. 24Cut cucumbers into bite-sized pieces for the salad.
  25. 25Add grated daikon radish, grated carrots, and diced cucumbers to a mixing bowl.
  26. 26Add grated daikon radish, grated carrots, and diced cucumbers to a mixing bowl.
  27. 27Add grated daikon radish, grated carrots, and diced cucumbers to a mixing bowl.
  28. 28Pour rice wine vinegar, sesame oil, kosher salt, and Korean chili flakes into the bowl with the vegetables.
  29. 29Pour rice wine vinegar, sesame oil, kosher salt, and Korean chili flakes into the bowl with the vegetables.
  30. 30Pour rice wine vinegar, sesame oil, kosher salt, and Korean chili flakes into the bowl with the vegetables.
  31. 31Sprinkle sesame seeds into the bowl with the salad ingredients.
  32. 32Sprinkle sesame seeds into the bowl with the salad ingredients.
  33. 33Sprinkle sesame seeds into the bowl with the salad ingredients.
  34. 34Place chicken thighs, minced garlic, and grated ginger into a mixing bowl.
  35. 35Place chicken thighs, minced garlic, and grated ginger into a mixing bowl.
  36. 36Place chicken thighs, minced garlic, and grated ginger into a mixing bowl.
  37. 37Add gochujang, light soy sauce, honey, and water to the chicken and other ingredients.
  38. 38Add gochujang, light soy sauce, honey, and water to the chicken and other ingredients.
  39. 39Add gochujang, light soy sauce, honey, and water to the chicken and other ingredients.
  40. 40Mix the chicken and marinade ingredients together thoroughly.
  41. 41Mix the chicken and marinade ingredients together thoroughly.
  42. 42Mix the chicken and marinade ingredients together thoroughly.

Ingredients

  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 1 inch piece ginger, grated
  • 1 inch piece ginger, grated
  • 1 inch piece ginger, grated
  • 0.25 cup gochujang
  • 0.25 cup gochujang
  • 0.25 cup gochujang
  • 0.25 cup light soy sauce/GF Tamari
  • 0.25 cup light soy sauce/GF Tamari
  • 0.25 cup light soy sauce/GF Tamari
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 2 second spray cooking oil spray
  • 2 second spray cooking oil spray
  • 2 second spray cooking oil spray
  • 4 scallions, sliced
  • 4 scallions, sliced
  • 4 scallions, sliced
  • 1.5 cups rice (jasmine)
  • 1.5 cups rice (jasmine)
  • 1.5 cups rice (jasmine)
  • 2.25 cups unsalted chicken bone broth or water
  • 2.25 cups unsalted chicken bone broth or water
  • 2.25 cups unsalted chicken bone broth or water
  • 1.5 lbs cucumbers, diced
  • 1.5 lbs cucumbers, diced
  • 1.5 lbs cucumbers, diced
  • 2 large carrots, grated
  • 2 large carrots, grated
  • 2 large carrots, grated
  • 1 medium daikon radish, grated
  • 1 medium daikon radish, grated
  • 1 medium daikon radish, grated
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp diamond crystal kosher salt
  • 1 tsp diamond crystal kosher salt
  • 1 tsp diamond crystal kosher salt
  • 2 tbsp korean chili flakes
  • 2 tbsp korean chili flakes
  • 2 tbsp korean chili flakes
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • sriracha
  • sriracha
  • 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.
KBBQ Garlic Chicken Bowls w/ Cucumber Salad | Clip Recipe