Korean BBQ Chicken Bowls
Meals in a bowl are one of the most popular type of recipes that I have been seeing lately and it’s because they are super convenient. You can load up a bowl with protein, vegetables and rice, pasta or quinoa and you have a complete meal with little effort. From the minute that I got my hands on the bottle of Sky Valley Korean BBQ Sauce, I knew exactly what I was going to do! I decided to create one of the most colorful dinner creations that I could come up with and crafted a deliciously flavorful Korean BBQ Chicken Bowl.
I decided to marinate boneless, skinless chicken thighs in the Korean BBQ Sauce overnight to really infuse the chicken with flavor. When it comes to grilling juicy chicken, I prefer using thighs but if you like white meat instead, feel free to use boneless, skinless chicken breasts. I’m all about marinating all of my meats because it tenderizes the cut, adds moisture and a ton of flavor. You’ll notice a huge difference in your meat if you start to marinate.
Since the Korean BBQ Sauce was a combination of sweet, spicy and tangy flavors, I decided to pair it with crunchy cabbage, shredded carrots, creamy avocado and zippy green onions. The sky is the limit though, and you can easily swap out or add to these ingredients. For example, I used rice as my base for the bowl, but you could also try it with quinoa. For more heat you can top off your bowl with a drizzle of Sriracha or thinly sliced jalapeno peppers.
Ingredients for Korean BBQ Chicken Bowls
1 ½ pounds boneless, skinless chicken thighs
½ cup Sky Valley Korean BBQ Sauce
2 cups Basmati rice
1 ½ cup water
1 cup unsweetened coconut milk
1 teaspoon salt
2 green onions, thinly sliced
2 carrots, shredded
2 cups purple cabbage, shredded
1 avocado, sliced
Toasted sesame seeds, cilantro, lime wedges for serving
Combine the chicken and Korean BBQ Sauce is a large bowl, tossing to coat the chicken. Cover and allow to marinate overnight or at least 4 hours.
Prepare the rice by combining the rice, water, coconut milk and salt in a saucepan. Bring rice mixture to a boil, cover and reduce heat to low and allow to simmer for 15 minutes. Remove the pan from the heat and allow to sit for 10 minutes before serving.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side. Remove from heat and allow to sit for at least 5 minutes before slicing. (You can also broil the chicken if you do not have access to a grill.)
Divide the rice and chicken evenly between 4 bowls. Top the bowls with the green onions, cabbage, carrots and avocado slices. Top with sesame seeds, cilantro and lime wedges if desired before serving.