Korean Grilled Chicken Bowls

Prep: 25 mins – Cook: 15 mins – Marinate: 30 mins - 24 hours
Servings: 5-6 

INGREDIENTS:

2 lbs boneless skinless chicken thighs 
½ cucumber, diced
1 - 2 carrots, julienned or chopped
1 roma tomato, diced
Spinach
White rice

FOR CHICKEN RUB:
1 ½ tbsp olive oil
1 tbsp paprika
1 tsp garlic salt
½ tsp sugar

FOR GLAZE:
½ cup soy sauce
¼ cup honey
2 tbsp hoisin sauce 
1 ½ tbsp Korean Gochujang 
1 tsp ground ginger
2 tbsp sesame oil
2 garlic cloves, minced
1 ½ tbsp grainy mustard

INSTRUCTIONS:

  1. Combine olive oil, paprika, garlic salt, and sugar in a medium size bowl. Stir well to combine then add the chicken and turn several times to coat. Use your hands to massage the rub into the chicken.
  2. Cover the bowl and refrigerate for at least 30 minutes or as long as 24 hours.
  3. For the glaze - combine all ingredients into a medium size saucepan and stir well. Bring to a boil and cook for 5-7 minutes, until sauce thickens and is reduced to about ½. Taste and if you want it spicier add another tbsp of gochujang. Set aside to cool down. 
  4. Start your rice at some point here.
  5. Heat your grill to high (500-600 F.)
  6. Place the chicken on the grill and cook for 3-4 minutes on one side or until golden brown. Flip to the opposite side and brush the cooked side with glaze. Grill the second side for 3-4 minutes then flip and brush with the glaze. Continue cooking for 1-2 minutes on each side, brushing the glaze on either side when flipped. Cook until chicken is browned and slightly charred in spots.
  7. Serve chicken alongside rice and desired toppings. Top with soy sauce or yum yum sauce.