Korean BBQ Chicken

by Delilah Yang

Macros per bowl:
Protein:38g
Carbs:78g
Fat:14g
Calories:589
(2 servings)

Rate/Review | Review Page

Ingredients

8 oz boneless skinless chicken thighs
2 teaspoons minced garlic
1 teaspoon minced ginger
2 tablespoons soy sauce (1 tbsp for marinade and 1 tbsp for glaze)
2 tablespoons gochujang
1/2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon honey
1 tablespoon brown sugar
1 green onion
1.5 teaspoon sesame seeds
1.5 cups cooked rice
1 cup edamame
1 persian cucumber

Directions

Dice your cucumbers and green onions and peel your edamame.
In a bowl, combine honey, brown sugar, rice vinegar, salt, soy sauce, gochujang, and sesame oil to make your glaze.
In a new bowl, add in your chicken thighs and soy sauce, minced garlic, and minced ginger and rub into the chicken thighs and set aside.
Add a piece of parchment paper onto your air fryer and place your marinaded chicken thighs flat. Then brush the gochujang glaze to fully coat all of the chicken thighs.
Place the chicken thighs with the parchment paper into your air fryer at 370° F for 17-20 minutes (cooking time will vary depending on your air fryer)
In a meal prep container, add your cooked rice, edamame, cucumbers, and gochujang chicken topped with sesame seeds.

The juiciness from the chicken was to die for and the marinade was the perfect amount of spiciness.

— Reviewed on Sep. 22, 2021 by PTAubrey.

The cook time wasn't described very well since I used my oven, not an air fryer. It was a little too salty with all the soy sauce and salt combination.

— Reviewed on Sep. 1, 2021 by FoodCriticBrenda.

The outcome was pretty good. Instructions were easy to follow and didn't take long. It also has some good macros.

— Reviewed on August 28, 2021 by MichaelFoodie.