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Grilled Chicken Rice Bowl

Grilled Chicken Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs (about 1½ lbs)
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, grated
  • 1 tsp grated fresh ginger
  • 1 tbsp vegetable oil
  • 4 cups cooked white or brown rice
  • 1 medium cucumber
  • 1 large carrot
  • ¼ cup rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 1 ripe avocado
  • 3 tbsp mayonnaise
  • 1 to 2 tsp sriracha
  • 1 tsp fresh lime juice (optional)
  • Toasted sesame seeds and sliced green onion for topping (optional)

Method
 

  1. Whisk the soy sauce, honey, garlic, ginger, and oil in a bowl. Add chicken and marinate at room temperature for at least 15 minutes.
  2. Shave the cucumber and carrot into ribbons, then toss with rice vinegar, sugar, and salt. Let sit for 10 minutes, tossing once.
  3. Stir together the mayonnaise, sriracha, and lime juice in a small bowl. Add a splash of water if needed to reach drizzling consistency.
  4. Heat a grill pan over medium-high heat. Grill the chicken for 5 to 6 minutes per side, until charred and cooked through (165°F). Rest on a cutting board.
  5. Slice the chicken, then assemble bowls with rice, chicken, drained pickled vegetables, avocado, and a drizzle of sauce. Top with sesame seeds and green onion.

Notes

The 15-minute marinade time is plenty for thighs because the mixture is thin and salty, so it works fast. If you can, let the chicken marinate while you prep the vegetables and sauce. For even more char on the grill, flip the chicken once, then lower the heat if the honey starts to burn.