KBBQ Garlic Chicken Bowls with Cucumber Salad
Smoky, garlic‑infused chicken thighs glazed with a sweet‑spicy gochujang sauce sit atop fragrant scallion jasmine rice, accompanied by a crisp cucumber‑carrot‑daikon salad tossed in a tangy sesame‑vinegar dressing. This balanced bowl feels like a Korean BBQ take‑out meal, ready in under an hour.
Maker: Mishka Murphy
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Scallion Rice
- 4 scallions
- 1 1/2 cup jasmine rice
- 2 1/4 cup unsalted chicken bone broth
Cucumber Salad
- 1 1/2 lb cucumbers
- 2 carrots
- 1 daikon radish
- 2 tsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp kosher salt
- 2 tbsp korean chili flakes
- 1 tbsp sesame seeds
Garlic Chicken
- 2 lb chicken thighs
- 6 garlic cloves
- 1 inch ginger
- 1/4 cup gochujang
- 1/4 cup light soy sauce
- 1 tsp honey
- 1 tbsp water
- 2 cooking oil
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice, chicken bone broth (or water), and the sliced white parts of the scallions.
- 3Bring to a boil, then reduce heat to low, cover, and simmer for 12‑15 minutes until the liquid is absorbed and the rice is tender.
- 4Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and stir in the green scallion tops.
- 5Pat the chicken thighs dry and season both sides with salt and freshly ground black pepper.
- 6In a bowl, whisk together minced garlic, grated ginger, gochujang, light soy sauce, honey, and 1 tbsp water until smooth.
- 7Preheat a grill pan or broiler to high heat and lightly spray with cooking oil.
- 8Brush the chicken thighs generously with half of the sauce and place them on the hot grill.
- 9Cook for 6‑8 minutes per side, brushing with the remaining sauce halfway through, until charred and the internal temperature reaches 165°F (165°F).
- 10Transfer the chicken to a cutting board, let rest for 5 minutes, then slice against the grain.
- 11Place diced cucumbers, grated carrots, and grated daikon in a bowl; add rice wine vinegar, sesame oil, kosher salt, Korean chili flakes, and sesame seeds.
- 12Toss the salad until all vegetables are evenly coated.
- 13Assemble each bowl: start with a bed of scallion rice, top with sliced garlic chicken, and finish with a generous scoop of cucumber salad.
- 14Optional: drizzle any remaining sauce over the assembled bowl for extra flavor.
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Frequently asked questions
- How long does it take to make KBBQ Garlic Chicken Bowls with Cucumber Salad?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this KBBQ Garlic Chicken Bowls with Cucumber Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this KBBQ Garlic Chicken Bowls with Cucumber Salad recipe come from?
- It was shared by Mishka Murphy on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.