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Korean Spicy Chicken Rice Bowls are the global healthy meal that is made for two people! Make them for lunch or dinner, either way you’ll be guaranteed for a spicy flavor that you won’t be able to resist.
There just aren’t enough meals with global flavors designed for two people in the world, am I right?
Lately, I’ve been feeling so bored with our normal dinner routine. We’ve gotten into a bit of a rut and I am continually cooking the same recipe week after week.
Funny enough, the Man would be totally fine with this, but for me, I NEED VARIETY. I mean, I love food after all. Food is what I think about all day so I can’t just eat the same thing all the time.
Do you ever get bored with making the same thing again and again? I feel like this is something everyone can relate to.
These Korean spicy chicken rice bowls are my solution to the problem.
OMG are they oh so tasty!
You only need 2 hours to marinate the chicken! Of course, you can totally let them marinate in the fridge for 24 hours if you really want to amp up the flavor of the poultry. The chicken is spicy, slightly sweet, and tangy. Then you throw the chicken on the grill and that marinade becomes this kind of sticky gochujang sauce on the outside.
You combine all this with rice, creamy avocado, charred red bell pepper, and a burst of cherry tomatoes… It’s a safe bet that you’ll never get tired of making this week after week!
Now let’s talk TIME. This recipe is ready to hit the table in less than 30 minutes of active cooking time. The marinade does take some time to soak in, but if you are strapped for time, just make it the night before!
That way, all you have to do is fire up the grill when you are ready to cook. In 20 minutes, you’ll have these rice bowls in hand as you do a happy dance!
This is how we like to get our Korean bbq fix at home without make complicated korean fried chicken, dealing with batter, or having to use oil to fry the chicken. It’s also healthier!
This Recipe’s Must-Haves
To make the sauce for the chicken, you will want to have a set of mixing bowls handy.
I grilled my chicken and peppers for these bowls on a Traeger grill. If you happen to also have one, I like using the Traeger signature pellets because other flavors impart too much flavor into the chicken.
Finally, be sure you have a set of clongs (aka the best tongs ever) to flip it all on the grill!
Other yummy chicken recipes: Roasted Chicken with White Wine and Herbs | Grilled Chipotle BBQ Chicken Skewers | Avocado Caprese Grilled Chicken | Chipotle Braised Chicken Thighs
How long do I need to marinate the chicken?
As you probably already know, the longer you marinate chicken, the more flavorful and juicy it will be! You definitely want to let the poultry sit in the spicy marinade for at least 2 hours, but you can easily leave it for 24 hours.
Can I use this recipe for meal prep?
If you are anything like me, you like to meal prep but don’t want to make the same dish for the entire week. The good news is, this dish is AWESOME for meal prep. Prepare the recipe through Step 5. Cool everything down to room temperature and assemble the bowls in airtight containers, WITHOUT the avocado and lemon.
You can top these bowls with freshly sliced avocado once you have reheated them and are ready to eat!
Can I use a grill pan for this recipe?
Yes, if you don’t have a grill, use a grill pan over medium heat or medium high heat! Make sure to grease the pan with vegetable oil before adding the chicken. Cook until the chicken has reached an internal temperature of 165˚F.
Need inspiration for ways to cook chicken? Check out my poultry recipe page for some tasty ideas.
variations
I don’t like cilantro. Think cilantro tastes like soap? Use chopped parsley instead!
change up the color. You can use any color bell pepper for these bowls – you can even use half of one color and half of another.
extra large chicken breast? If you have one extra large chicken breast that weighs in at one pound, you can cut the breast in half to create two portions.
toppings. Garnish with sesame seeds! You could also sprinkle sliced green onion on top too. Adding some chopped kimchi on top is another favorite of ours. Cucumber salad makes a delicious side dish for something cool and refreshing.
let the chicken rest. Cover the grilled chicken loosely with foil for about 5 to 10 minutes before slicing.
how to store
Store. Store leftovers in an airtight container in the refrigerator. They will last for up to 2 to 3 days.
Reheat. Reheat in the microwave until warmed through.
Finally, if you make this korean chicken bowls recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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korean chicken bowls
equipment
ingredients
- 2 Tbsp soy sauce
- 1 Tbsp light brown sugar
- 1 Tbsp toasted sesame oil
- 1 Tbsp Gochujang paste
- 2 tsp chili garlic sauce
- 1 clove garlic minced
- 1 tsp ground ginger
- 1 lb boneless skinless chicken breast
- 1 red bell pepper seeds removed and cut into fourths
- 1 Tbsp extra virgin olive oil
- 1 large avocado pitted and mashed
- Juice of a lemon
- 2 cups cooked rice choose your favorite!
- 1 cup cherry tomatoes halved
- 1/4 cup chopped cilantro
- 1 lime cut into wedges
instructions
- In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, chili garlic sauce, garlic, and ginger until combined. Place chicken in the bowl, turning to coat in the sauce. Cover with plastic wrap and place in the refrigerator for at least 2 hours, up to 24 hours.
- When ready to cook, preheat grill to high heat (400˚F).
- Rub red bell pepper quarters with olive oil. Place bell pepper and chicken on the grill once hot.
- Cook for 10 to 15 minutes, turning halfway through, until the peppers are charred and chicken is cooked through (165˚F in the center when a thermometer is inserted into the thickest part). Remove from grill.
- Slice red peppers and chicken.
- In a small bowl, stir together avocado and lemon juice.
- To assemble the bowls, divide the rice between two bowls. Top with sliced red pepper, chicken, cherry tomatoes, and mashed avocado. Sprinkle with chopped cilantro and serve with lime wedges.
spicy as hell. didn’t taste much but heat. i would add more brown sugar for sure. and add an egg.