Korean Grilled Chicken Bowls
Serves 4
Adapted from How Sweet Eats
1½ pounds boneless, skinless chicken thighs
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons sesame seed oil
1 tablespoon chili sauce
3-4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1½ cups jasmine rice (or your preferred choice of rice)
1½ cups canned coconut milk
½ cup coconut water (regular water is also fine)
Salt
1½ teaspoon coconut oil
4 green onions, thinly sliced
3 large carrots, spiraled or chopped (I used a peeler and peeled thin carrot ribbons)
2 cups red cabbage, thinly sliced (cut in half again if you want smaller pieces)
1-2 avocados, thinly sliced or cubed
2 tablespoons sesame seeds
¼ cup fresh cilantro, coarsely chopped
1 lime, cut into wedges, for garnish
In a large bowl, combine soy sauce, brown sugar, sesame seed oil, chili sauce, garlic, and ginger. Mix well. Add the chicken thighs to the marinade and make sure the chicken is fully submerged in the marinade. Cover the bowl and let it sit in the refrigerator for 30 minutes or up to 24 hours.
To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water (or water), and ¼ teaspoon salt. Stir the mixture and bring to a boil.
Reduce the heat to low, cover the pot, and let the rice cook for 30 minutes, or until the liquid is absorbed. Fluff the rice with a fork and stir in coconut oil.
When you’re ready to make the chicken, turn your broiler on high and place a rack 3-4 inches below the flame. Line a baking sheet with foil and place the chicken thighs evenly on the sheet. Discard the remaining marinade.
Broil the chicken for 7 minutes. Flip the thighs over and broil for an additional 7 minutes. Let the chicken rest for 10 minutes before slicing.
Alternatively: set your oven to 425°F and bake the chicken thighs, on the lined baking sheet, for 30 minutes. Check the see if it’s done. Let the chicken rest for 10 minutes before slicing.
To assemble the bowl, put a layer of coconut rice on the bottom of your bowl. Top with the avocado, red cabbage, carrots, green onions, and cilantro. Add the chicken on top. Sprinkle sesame seeds and squeeze a lime over the bowl. Drizzle some extra sesame seed oil, if you like.
Enjoy!
