Meal Prep KBBQ Chicken Bowls with Cucumber Salad
Serves 5
Directions
- 1Make white rice in a rice cooker.
- 2In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, sesame oil and honey. Add chicken and marinate for 30 minutes or overnight for best results.
- 3In a large bowl, combine the cucumbers and red onions. Add garlic, salt, soy sauce, gochujang, rice vinegar, sesame oil, and honey. Taste and adjust.
- 4Place chicken on baking sheet and bake at 400°F for 22-25 minutes.
- 5Broil the chicken for the last 3-4 minutes until charred and cooked through.
- 6Build bowl, add rice, cucumber salad, and cooked chicken.
Ingredients
- 2 lbs chicken thighs
- 2 tsp SpiceX Daily blend
- 0.25 cup gochujang
- 0.25 cup light soy sauce
- 6 garlic cloves, minced
- 1 inch piece ginger, grated
- 2 tsp sesame oil
- 1 tbsp honey
- 3 large cucumbers, diced
- 1 Red onion, thinly sliced
- 6 garlic cloves, grated
- 0.5 tsp Salt
- 2 tbsp light soy sauce
- 1 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame seeds
- 2 tsp sesame oil
Equipment
rice cookerlarge bowlbaking sheet
Tips
- Marinate chicken for at least 30 minutes or overnight for best results.
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