One Pan Korean BBQ Chicken Rice

The first time I made this Korean BBQ chicken, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. I've been making it twice a month ever since, and it never fails to disappear within minutes.

Last winter when my sister was recovering from surgery, I brought this over to her house. She texted me that night saying it was the first meal in weeks that actually made her feel like eating again.

Ingredients

• 500 g boneless skinless chicken thighs: thighs stay juicier than breast meat during the longer cooking time
• 4 tbsp Korean BBQ sauce: gochujang based sauce gives you that authentic depth and mild heat
• 2 tbsp soy sauce: adds the essential salty umami foundation
• 1 tbsp sesame oil: toasted sesame oil transforms ordinary marinades into something extraordinary
• 1 tbsp honey: balances the salt and helps create those gorgeous caramelized edges
• 2 cloves garlic minced: fresh garlic makes a huge difference here
• 1 tsp grated fresh ginger: grating releases more oils than chopping
• 1 small onion diced: sweet onions work beautifully
• 1 red bell pepper sliced: adds sweetness and a pop of color
• 1 cup carrots julienned: thin slices cook through evenly with the rice
• 1 cup jasmine or short grain white rice rinsed: rinsing removes excess starch for fluffy individual grains
• 2 cups low sodium chicken broth: homemade broth tastes best but store bought works perfectly fine
• 2 green onions sliced: both white and green parts add freshness
• 1 tbsp toasted sesame seeds: toast them in a dry pan for just 30 seconds first

Instructions

Marinate the chicken:

Combine the chicken with all the marinade ingredients in a bowl and let it sit while you prep your vegetables. Even ten minutes makes a difference.

Sear the chicken:

Heat some oil in your large deep skillet over medium high heat. Add the chicken pieces in a single layer and let them develop a nice brown color on one side before stirring.

Add the vegetables:

Toss in the onion bell pepper and carrots. Cook them just until they start to soften and smell fragrant.

Add the rice:

Stir in the rinsed rice and turn it over a few times to coat every grain in the flavorful pan juices.

Simmer everything together:

Pour in the chicken broth and bring it to a bubble. Lower the heat cover tightly and let it steam undisturbed for about twenty minutes.

Rest and serve:

Turn off the heat and keep the lid on for five more minutes. Fluff everything gently with a fork and scatter the green onions and sesame seeds on top.

Save

This has become our Friday night staple. My husband now insists on topping his with extra kimchi and a fried egg.

Make It Spicier

I started adding a tablespoon of gochujang to the marinade after a friend suggested it. It adds this deep smoky heat that makes the dish feel more like what youd get at a Korean restaurant.

Use Short Grain Rice

Short grain rice becomes slightly sticky and clings to the sauce more than jasmine does. It feels more authentic and makes each bite more satisfying.

Perfect Your Toppings

The toppings are what make this feel like a complete meal. I like setting out small bowls of kimchi quick pickled cucumbers and sometimes even some fresh bean sprouts.

• Toast extra sesame seeds and keep them in a jar for future meals
• Try adding a soft fried egg on top for breakfast the next morning
• A drizzle of sesame oil right before serving wakes up all the flavors

Save

This recipe has taught me that some of the most comforting meals come from throwing everything into one pan and letting the flavors do the work.

Recipe FAQs

→ What cut of chicken works best?

Boneless skinless chicken thighs are ideal because they stay tender and juicy during cooking. Chicken breast can be used as a leaner alternative, though it may dry out slightly if overcooked.

→ Can I make this dish spicy?

Absolutely. Add 1 tablespoon of gochujang (Korean chili paste) to the marinade for medium heat, or include sliced fresh chilies when sautéing the vegetables for extra spice.

→ What type of rice should I use?

Short-grain white rice or jasmine rice work best as they absorb the flavorful liquid well. Brown rice can be substituted but will require additional cooking time and more liquid.

→ Is this dish gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and ensuring your Korean BBQ sauce is certified gluten-free. Always check labels on prepared sauces for hidden gluten.

→ What sides complement this dish?

Serve with kimchi, pickled vegetables, or a fresh cucumber salad. Steamed broccoli or bok choy also pairs nicely to add more greens to the meal.

→ Can I prepare this ahead?

The chicken can be marinated up to 24 hours in advance. Store in the refrigerator until ready to cook. Leftovers keep well for 3-4 days and reheat easily in the microwave.