Grilled Teriyaki Chicken Rice Bowl
Our epic Grilled Teriyaki Chicken Rice Bowl recipe is fully of fresh ingredients and bold flavors, perfect for a delicious dinner!
Ingredients
Grilled Teriyaki Chicken:
- ¼ - ⅓ cup soy sauce sub tamari for gluten-free
- 6 boneless, skinless chicken thighs
- 2 cups broccoli florets cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- kosher salt & ground black pepper
- 1 cup teriyaki sauce divided (store-bought or homemade teriyaki sauce)
- 4 cups cooked rice
- 2 cups mini cucumbers sliced and quartered
- 1 cup carrots julienned
- 1 cup edamame thawed
- 1 cup red cabbage thinly sliced
- 1 avocado diced (more, if desired)
- ½ cup green onions sliced
Instructions
- Marinate Chicken: Put ¼ - ⅓ cup soy sauce and 6 boneless, skinless chicken thighs in a large bowl or storage bag (use up to ½ cup soy sauce, if needed); toss to coat. Let marinate for 15-30 minutes.
- Prep: Preheat outdoor grill to a medium-high heat and clean grill grates.
- Broccoli: Place the 2 cups broccoli florets in a large bowl and toss with 1 tablespoon extra virgin olive oil and a generous sprinkle of kosher salt.
- Grill: Remove the chicken from the soy sauce, allowing excess liquid to drip off. Season chicken with kosher salt & ground black pepper. Place directly on the hot grill grates and let cook for 2-4 minutes. Flip chicken and place the prepped broccoli on the grill on a grill pan or large piece of aluminum foil sprayed with nonstick cooking spray. Let the chicken cook for another 2-4 minutes or until the internal temperature reaches 162℉. During the last 2 minutes of cook time for the chicken, brush on some teriyaki sauce. Toss the broccoli a few times during the cooking process and remove when cooked to your desired crispness. Remove all the chicken and broccoli when they are fully cooked.
- Rest: Let the chicken rest on a plate or cutting board for 5-10 minutes, then cut into strips or bite-sized pieces.
- Rice Bowls: Divide the rice, cucumbers, carrots, edamame, cabbage, avocado, green onion, chicken, and broccoli between bowls.
- Serve: Enjoy the rice bowl with a drizzle of the remaining teriyaki sauce!
Notes
- Teriyaki Sauce: option to pick-up your favorite store-bought teriyaki sauce or learn how to make homemade teriyaki sauce.
- Cooking Technique: highly recommend using a grill, but if it isn't possible, you could make Stove Top Chicken Thighs and Steamed Broccoli.
- Storage: leftovers can be kept in an airtight container for 3-4 days. Be sure to keep hot items separate from cold ingredients to make reheating easier.
Nutrition
Calories: 684kcal | Carbohydrates: 76g | Protein: 50g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 4061mg | Potassium: 1499mg | Fiber: 9g | Sugar: 16g | Vitamin A: 6164IU | Vitamin C: 65mg | Calcium: 149mg | Iron: 5mg
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