Grilled Chicken Bento Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl, whisk together soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil until sugar dissolves. Add chicken, turn to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Preheat and oil

About 10 minutes before cooking, remove chicken from refrigerator to take the chill off. Preheat a grill or heavy skillet (cast iron) over medium-high heat. Lightly brush the grill grates or skillet with vegetable oil to prevent sticking.

Grill or pan-sear

Shake off excess marinade (reserve marinade). Place thighs skin-side down (if any) on the hot grill or skillet. Cook 4–5 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). While cooking, baste once with the reserved marinade during the last 1–2 minutes, bringing the marinade to a boil in a small saucepan for at least 1 minute if you plan to use it as a sauce.

Rest and garnish

Transfer chicken to a cutting board and let rest 5 minutes. Slice into strips and sprinkle with toasted sesame seeds and sliced green onions.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well. Add the rinsed rice, measured water, and 1/4 tsp salt to a small pot or rice cooker. If using a pot, bring to a boil uncovered, then reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and, if desired, stir in 1 tsp rice vinegar for seasoning.

Thinly slice the cucumber into half-moons or ribbons. In a small bowl, mix rice vinegar, sugar, salt, and red pepper flakes until sugar dissolves. Add cucumber slices and toss to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours) to pickle slightly. Drain before plating.

Bring a small pot of water to a boil and season with a pinch of salt. Blanch broccoli florets and carrot sticks 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking, then drain well. Toss with 1/2 tsp sesame oil, 1/4 tsp salt, and sprinkle with 1/2 tsp toasted sesame seeds if using.

Divide steamed rice between bento compartments or plates (about 1 cup total yields 2 small bento portions). Arrange sliced grilled chicken beside the rice. Place pickled cucumber and blanched vegetables in separate compartments. Garnish rice with shredded nori and the chicken with an optional lemon wedge on the side. Serve warm.