Chicken Thigh Rice Bowls are a delightful and versatile meal that captures the essence of Asian-inspired cuisine. Perfect for easy weeknight dinners, these rice bowls combine tender chicken thighs with savory rice and an array of flavorful toppings.
Ingredients
Scale:
4 boneless, skinless chicken thighs
1/4 cup soy sauce (use tamari for a gluten-free option)
2 tablespoons sesame oil
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional for a spicy kick)
2 cups jasmine rice
3 cups water
1/2 teaspoon salt
1 cup steamed broccoli
1 red bell pepper, sliced
1/4 cup sliced green onions
2 tablespoons sesame seeds
1 avocado, sliced
1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
In a large bowl, whisk together the soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and chili flakes. Add the chicken thighs and ensure they are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown and slightly charred.
Divide the cooked rice among four bowls. Top with grilled chicken thighs, steamed broccoli, sliced bell pepper, green onions, and sesame seeds.
Add avocado slices, a sprinkle of sesame seeds, fresh cilantro, and lime wedges to each bowl. Serve immediately and enjoy the burst of flavors!
