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Korean BBQ Chicken Bowls with Spicy Mayo & Cucumber Salad
Korean BBQ Chicken Bowls with Spicy Mayo & Cucumber Salad 
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for extra heat)
For the Spicy Mayo:
1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
For the Bowls:
1 cup cooked rice
1 cup shredded carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup chopped cilantro
Instructions:
Marinate the Chicken:
In a bowl, combine the soy sauce, gochujang, honey, sesame oil, garlic powder, black pepper, and red pepper flakes (if using). Add the chicken pieces and toss to coat. Let marinate for at least 30 minutes.
Prepare the Spicy Mayo:
In a small bowl, mix together the mayonnaise, sriracha, lemon juice, garlic powder, salt, and black pepper until smooth. Adjust the spice level by adding more sriracha if desired.
Cook the Chicken:
Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes, or until the chicken is cooked through and has nice grill marks. Ensure the internal temperature reaches 165°F (75°C).
Assemble the Bowls:
In serving bowls, layer the cooked rice, shredded carrots, chopped cucumber, and cooked chicken.
Drizzle with Spicy Mayo:
Top each bowl with a generous drizzle of spicy mayo and sprinkle with chopped green onions and cilantro.
Serve:
Enjoy your flavorful Korean BBQ chicken bowls with a refreshing cucumber salad!
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