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–+ servings

Easy Marinated Chicken Rice Bowl Recipe

Savor tender, grilled marinated chicken rice bowls! Perfectly seasoned chicken, fresh veggies, and a bold Korean sauce over fluffy rice. Delicious!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: dinner-concepts
Cuisine: Korean
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp gochujang Korean chili paste
  • 3 garlic cloves, minced
  • 1 inch piece ginger, grated
  • 1 tsp black pepper
  • 2 cups cooked jasmine or short-grain rice
  • 1 cup shredded carrots
  • 1 large cucumber, thinly sliced
  • 1 cup purple cabbage, shredded
  • 2 green onions, sliced
  • 2 tsp sesame seeds
  • 1 tbsp vegetable oil for cooking
  • Kimchi
  • Extra gochujang or sriracha
  • Lime wedges
  • Fresh cilantro

Method
 

  1. Whisk soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and black pepper in a large bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate overnight for enhanced flavor.
  2. Heat vegetable oil in a large grill pan or skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Cook chicken for 4-5 minutes per side until nicely charred and reaches an internal temperature of 165°F. Let rest for 5 minutes before slicing into strips.
  3. Divide cooked rice evenly among four serving bowls. Arrange sliced chicken, shredded carrots, cucumber slices, purple cabbage, and green onions over the rice. Sprinkle sesame seeds generously on top.
  4. Serve immediately. Add optional toppings: kimchi, additional gochujang or sriracha for heat, fresh lime wedges for brightness, and cilantro for herbal notes.

Nutrition

Calories: 510kcal

Notes

Ingredient Swap: I've found that using boneless, skinless chicken breasts works perfectly here too; just remember to pound them to an even thickness so they cook through without drying out.
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