Korean-Style BBQ Chicken Bowls with Crunchy Cabbage and Sesame
A quick and flavorful meal combining sweet-salty chicken with a fresh crunchy cabbage salad and sesame.
Ingredients
Marinade Ingredients
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 pound chicken thighs, boneless and skinless
Slaw Ingredients
- 2 cups shredded cabbage
- 1 carrot julienned
- 2 green onions sliced
- Sesame seeds for garnish
Base Ingredients
- 2 cups cooked rice
Instructions
Preparation
- In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger to make the marinade.
- Add chicken thighs to the marinade and let sit for at least 30 minutes.
Cooking
- Grill or pan-sear the chicken until cooked through, about 6-7 minutes per side.
Slaw Preparation
- In a separate bowl, combine shredded cabbage, carrot, and green onions.
Assembly
- Serve the cooked rice in bowls, topped with sliced grilled chicken, cabbage mixture, and garnish with sesame seeds.
Notes
Pat chicken dry before marinating for better sear. Let cooked chicken rest 5 minutes before slicing to keep juices. Toss slaw with a little rice vinegar right before serving to keep it crisp. Use a hot pan or hot grill to get a nice char quickly.