Meal Prep KBBQ Chicken Bowls with Cucumber Salad
Directions
- 1Make white rice in a rice cooker.
- 2In a large bowl, combine the garlic, ginger, gochujang, light soy sauce, sesame oil and honey for the chicken.
- 3Marinate chicken for at least 30 minutes or overnight for best results.
- 4In a large bowl, combine the diced cucumbers and thinly sliced red onions.
- 5Add garlic, salt, soy sauce, gochujang, rice vinegar, sesame oil, and honey to the cucumber salad mixture.
- 6Taste and adjust the cucumber salad seasoning. Let the cucumber salad sit in the fridge while we cook the chicken.
- 7Place chicken on a baking sheet and bake at 400°F for 22-25 minutes.
- 8Broil for the last 3-4 minutes until charred and cooked through.
- 9Assemble the bowl by adding rice, cucumber salad, and cooked chicken.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tsp SpiceX Daily blend
- 0.25 cup gochujang
- 0.25 cup light soy sauce
- 8 cloves garlic cloves, minced
- 1 inch piece ginger, grated
- 2 tsp sesame oil
- 1 tbsp honey
- 3 cucumbers large cucumbers, diced
- 1 onion red onion, thinly sliced
- 6 cloves 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.
- Broil chicken for the last few minutes for a beautiful crust.
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