Korean BBQ Chicken and Rice

The first time I made this Korean BBQ chicken and rice, my kitchen smelled like my favorite takeout spot but better. I was exhausted after a long day and wanted something comforting without the delivery wait. Now it is the meal I turn to when I need a big hug in a bowl.

My roommate walked in while this was simmering and immediately asked what restaurant I ordered from. When I told her I made it, she demanded the recipe on the spot. Now she makes it every Tuesday for her family.

Ingredients

• 500 g boneless skinless chicken thighs: Dark meat stays juicy and tender through the simmering process much better than breast meat
• 4 tbsp Korean BBQ sauce: This is your flavor base so choose one you really love eating straight from the bottle
• 2 tbsp soy sauce: Adds that essential umami depth and salty backbone
• 1 tbsp sesame oil: Toasted sesame oil gives that nutty aromatic finish we associate with Korean cuisine
• 1 tbsp honey: Balances the salty soy sauce and helps the chicken caramelize beautifully
• 2 cloves garlic minced: Fresh garlic beats powdered every single time for authentic flavor
• 1 tsp grated fresh ginger: Grate it on a microplane for the most intense ginger flavor without any fibrous bits
• 1 small onion diced: Onion sweetness mellows out as it cooks with the rice
• 1 red bell pepper sliced: Adds color and a slight sweetness that plays nicely with the BBQ sauce
• 1 cup carrots julienned: Thin slices cook through evenly and add pleasant crunch
• 1 cup jasmine rice rinsed: Short grain rice works too but jasmine has that lovely floral aroma
• 2 cups chicken broth: Low sodium broth lets you control the salt level since soy sauce is already in the mix
• 2 green onions sliced: Fresh onion bite on top makes everything pop
• 1 tbsp toasted sesame seeds: Toast them in a dry pan for 2 minutes first and the difference is remarkable

Instructions

Marinate the chicken:

Combine chicken pieces with Korean BBQ sauce, soy sauce, sesame oil, honey, garlic, and ginger in a bowl. Let it sit for at least 10 minutes while you prep the vegetables.

Sear the chicken:

Heat oil in a large deep skillet over medium high heat. Add chicken and cook 3 to 4 minutes until browned on the outside.

Add vegetables:

Toss in onion, bell pepper, and carrots. Sauté 2 to 3 minutes until they start to soften and smell fragrant.

Coat the rice:

Stir in rinsed rice and mix well until every grain is glossy and coated in the cooking juices.

Simmer everything together:

Pour in chicken broth and bring to a bubble. Reduce heat to low, cover tightly, and cook 20 to 25 minutes until rice is fluffy.

Let it rest:

Remove from heat and keep covered for 5 minutes. This step lets the rice settle and finish steaming.

Garnish and serve:

Fluff with a fork and top with green onions and sesame seeds. Serve with kimchi on the side if you have it.

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This recipe became my go to for potlucks after I brought it to a friends dinner party and everyone asked for seconds. Now whenever someone asks what to bring I just send them this recipe link.

Making It Spicy

I add a tablespoon of gochujang to the marinade when I want extra heat. The fermented chili paste adds this deep complex spice that builds slowly. Start with half a tablespoon if you are unsure about spice levels.

Rice Variations

Brown rice works but needs about 10 more minutes of cooking time and an extra half cup of liquid. I have also made this with quinoa for a protein boost. Just adjust the liquid according to package directions.

Make Ahead Tips

You can marinate the chicken up to 24 hours in advance for even deeper flavor. The cooked dish reheats beautifully in the microwave with a splash of water to refresh the rice.

• Double the recipe and freeze portions for easy work lunches
• Prep all your vegetables the night before to make weeknight cooking faster
• Keep extra sesame seeds toasted in a jar for quick garnishing anytime

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I hope this becomes your weeknight staple too. There is something magical about a one pan meal that tastes this good.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Brown rice works but requires about 10-15 minutes more cooking time and additional liquid. Adjust accordingly and check tenderness before serving.

→ Is gochujang necessary for the marinade?

Gochujang is optional. The Korean BBQ sauce provides plenty of flavor, but gochujang adds authentic heat and depth if you enjoy spicy dishes.

→ Can I prepare this ahead of time?

Marinate the chicken overnight for deeper flavor. Cook the dish fresh for best texture, though leftovers reheat well in the microwave or on the stovetop.

→ What other vegetables work in this dish?

Snap peas, zucchini, mushrooms, baby corn, or broccoli all complement the Korean flavors. Add them with the onions and peppers for even cooking.

→ Can I make this gluten-free?

Yes. Use tamari instead of soy sauce and verify your Korean BBQ sauce is gluten-free or make your own with gluten-free ingredients.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to prevent drying.