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Korean Hot Charcoal Chicken Rice Bowl



All you need is:


Two free-range chicken thighs per person (we use ManorFarm)


Chimac Korean Hot Sauce (get in from Aungier Street or on Deliveroo)

Sushi rice


Frozen edamame (you could swap in other fresh green veg depending on what you're feeling)

Toasted sesame seeds, Spring onion




⭐️ Chop the fat caps off the chicken thigh


⭐️ Pour on Korean Hot Sauce - you want to coat the chicken so add as much as you'll need depending on how many you're feeding. Massage the chicken gently to ensure it's properly covered


⭐️ Let the chicken marinade for minimum three hours in the fridge - you can leave it in overnight either


⭐️ When you're ready to go, cook the sushi rice (we recommend 1:1.5 rice to water) and the edamame as per package instructions. Chop the spring onion finely and light the BBQ.


⭐️ When the BBQ is nice and hot, pop the thighs directly onto the grill. Don't overcrowd the BBQ, cooking chicken in batches if necessary.


⭐️ Turn the chicken between 5 - 8 minutes depending on how hot your BBQ is. You'll want it to be slightly charred but not burnt.


⭐️ Allow to cook for another 5 mins on the other side and then check if it is cooked. Either cut into the meat or use a probe to check (it should be 78 degrees or above)


⭐️ Let the chicken rest for five mins and garnish with sesame seeds and spring onion.


⭐️ Get the bowls ready - layer rice and add chicken, edamame and any other tasty bits you've got at home!



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