Description
Flavorful grilled chicken rice bowls with quick pickled cucumbers and spicy mayo. Customizable with your favorite toppings!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups uncooked jasmine rice
- 4 cups water
- 1/2 teaspoon salt
- 1 English cucumber, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups shredded carrots
- 2 cups edamame (shelled)
- 4 green onions, thinly sliced
- Sesame seeds, for garnish
- Optional: Avocado slices, kimchi, nori seaweed strips
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the marinade. Place the chicken pieces on the preheated grill, making sure not to overcrowd the grill. Grill for about 5-7 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
- Rest the Chicken: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing or shredding.
- Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
- Combine Ingredients (Rice): In a medium saucepan, combine the rinsed rice, water, and salt. Bring the mixture to a boil over high heat.
- Simmer the Rice: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water has been absorbed and the rice is tender.
- Fluff and Rest (Rice): Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes. After 10 minutes, fluff the rice with a fork.
- Prepare the Cucumber: Thinly slice the English cucumber using a mandoline or a sharp knife.
- Combine Ingredients (Cucumbers): In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
- Pickle the Cucumbers: Add the sliced cucumbers to the bowl with the vinegar mixture. Toss to coat evenly. Let the cucumbers pickle for at least 15 minutes, or up to an hour, in the refrigerator.
- Combine Ingredients (Mayo): In a small bowl, combine the mayonnaise, sriracha, rice vinegar, and sesame oil.
- Mix Well (Mayo): Whisk all the ingredients together until smooth and creamy.
- Adjust to Taste (Mayo): Taste the spicy mayo and adjust the amount of sriracha to your liking.
- Chill (Optional): For best results, chill the spicy mayo in the refrigerator for at least 15 minutes before serving.
- Base Layer: Divide the cooked jasmine rice evenly among four bowls.
- Add the Chicken: Top the rice with the grilled chicken. You can either slice the chicken into thin strips or shred it with two forks.
- Arrange the Toppings: Arrange the shredded carrots, edamame, and pickled cucumbers around the chicken in each bowl.
- Drizzle with Spicy Mayo: Drizzle the spicy mayo over the chicken and vegetables.
- Garnish: Garnish the rice bowls with sliced green onions and sesame seeds.
- Add Optional Toppings: If desired, add avocado slices, kimchi, or nori seaweed strips to your rice bowls for extra flavor and texture.
- Serve Immediately: Serve the grilled chicken rice bowls immediately and enjoy!
Notes
- Chicken Variations: You can use chicken breasts instead of chicken thighs, but be careful not to overcook them, as they can become dry. You can also use pre-cooked rotisserie chicken for a quicker meal.
- Rice Variations: You can use brown rice, quinoa, or any other grain you prefer instead of jasmine rice.
- Vegetable Variations: Feel free to add or substitute any vegetables you like. Some other great options include bell peppers, broccoli, spinach, and bean sprouts.
- Spice Level: Adjust the amount of sriracha in the spicy mayo to your liking. You can also add a pinch of red pepper flakes to the chicken marinade for extra heat.
- Make it Vegetarian: Substitute the chicken with tofu or tempeh for a vegetarian option.
- Meal Prep: This recipe is great for meal prepping. You can cook the chicken, rice, and pickled cucumbers ahead of time and store them in separate containers in the refrigerator. Then, simply assemble the bowls when you’re ready to eat.
- Gluten-Free Option: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
- Prep Time: 30 minutes
- Cook Time: 35 minutes