Sesame Ginger Chicken Bowl
sandravalvassori.com
Sesame-Ginger Chicken Bowls deliver big on flavor yet couldn't be easier to prepare. These nourishing bowls feature juicy, tender grilled chicken thighs, rice, a cucumber-mango salad, and a sesame ginger dressing that is utterly divine. This is an exceptional meal that is perfect for meal prep or busy weeknights.
Servings: 4
Ingredients
- 1 recipe coconut rice
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey, maple syrup or 1 tbsp brown sugar
- 3 tablespoons tahini
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, peeled and roughly chopped
- 2- inch piece of fresh ginger, peeled and roughly chopped
- 2 green onions, white and green parts only, roughly chopped
- 1/2 teaspoon Kosher salt
- 1/3 cup neutral oil, such as avocado (can use olive oil or a mix)
- 2 pounds boneless, skinless chicken thighs
- Optional: chili oil or chili crisp
- 1 large ripe mango, peeled, pitted, and cut into ½-inch dice
- 1 large red bell pepper
- 1 English cucumber, diced
- toasted sesame seeds (optional)
Instructions
- Start by making the rice so it can cook while you make the marinade/sauce. TIP: If you are marinating the chicken for more than 15 minutes, hold off on making the rice until you're ready to grill it.
- Add soy sauce, rice vinegar, honey, tahini, sesame oil, garlic, ginger, green onions, salt and oil to a blender; blend until smooth. Set aside.
- Place chicken thighs in a bowl or Ziplock bag. Pour a little less than half of the marinade over the chicken and toss really well to coat. Marinate at room temperature for 20 minutes or refrigerate for up to 24 hours.
- Preheat grill to 450ºF.
- While the grill is heating prepare the salad. Add the chopped cucumber, mango, and red pepper to a bowl. Drizzle with 1/4 cup of the remaining sesame-ginger dressing, a pinch of salt and a chili oil to taste, if using. Toss to coat.
- When the grill is hot, brush the grill grates until they’re very clean. Let the grill come up to temperature again, then lightly oil the grates. Place chicken thighs on the grill grates and cook the chicken for about 7 minutes per side (with the lid closed), or until temperature reaches 165°F internally. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices.
- Portion the rice into bowls. Top with slices of chicken and a few spoonfuls of salad. Drizzle each bowl with any remaining sauce over top and sprinkle with toasted sesame seeds, if using.
Notes
Rice: I love coconut rice with this sesame ginger chicken but feel free to use your favorite rice, grain, noodle or a huge pile of stir-fried veggies.
To cook chicken in the oven: Preheat oven to 450ºF. Place chicken thighs on a baking sheet (spread out so they aren't touching each other). Cook the chicken for 20 to 25 minutes, or until temperature reaches 165°F internally. TIP: Turn on the broiler for the last few minutes to give the chicken a bit of char and extra color.
Expert Grilling Tips
- Does your chicken always stick to the grill grates? Oil the grill grates twice. Yes, twice. With this trick, I promise your chicken will never stick. Once the grill is hot, brush it clean and oil it. Close the lid for another few minutes. Open the lid and oil it again, then place the chicken on the grates. Works like a charm.
- If using boneless skinless chicken breasts, make sure to pound them: Chicken breasts have a tendency to dry out when grilled (or baked). For best results, butterfly the breasts then pound them lightly. This ensures they will cook quickly and evenly before they have a chance to dry out.
- If cooking too quickly, place chicken over indirect heat. All grills vary greatly in heat levels. If yours chicken is charring too quickly, or flaring up, place it over indirect heat to finish cooking.