Incredible Korean BBQ Chicken Bowls (Printable)

Grilled chicken in sweet-savory Korean BBQ sauce over rice with crisp veggies and spicy mayo

# What You'll Need:

→ Korean BBQ Chicken

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→ Bowl Components

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→ Gochujang Mayo

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# Directions:

01 - Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, and black pepper in a bowl until fully combined.
02 - Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - While chicken marinates, shred carrots, slice cucumber thinly, shred purple cabbage, slice avocado, and thinly slice green onions. Cook rice if not already prepared.
04 - Combine mayonnaise, gochujang, rice vinegar, and honey in a small bowl. Mix until smooth and creamy. Set aside until serving.
05 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and char marks develop. Let rest 5 minutes before slicing.
06 - Divide cooked rice among four bowls. Arrange sliced BBQ chicken, carrots, cucumber, purple cabbage, and avocado on top in sections.
07 - Drizzle gochujang mayo generously over each bowl. Sprinkle with sliced green onions and sesame seeds. Serve immediately while chicken is warm.

# Expert Advice:

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  • The marinade transforms humble chicken thighs into something restaurant-worthy in under 40 minutes
  • Every bowl balances sweet heat, fresh crunch, and creamy richness in one perfect bite
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  • Don't skip the resting time after grilling, slicing chicken too soon lets all the juices run out onto your cutting board
  • The gochujang mayo thickens as it sits, so add a teaspoon of water if it becomes too stiff to drizzle
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  • Pat your chicken thighs completely dry before adding to the marinade for better char marks
  • Double the gochujang mayo and keep it in your fridge for sandwiches, burgers, or as a dip

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