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Restaurants›sweetgreen - Healthy Salads, Wraps, and Bowls›Saucy Kbbq Chicken Recipe

Saucy Kbbq Chicken Recipe

Name: sweetgreen - Healthy Salads, Wraps, and Bowls Saucy KBBQ Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb antibiotic-free boneless skinless chicken thighs; 3 tbsp soy sauce (low sodium); 1.5 tbsp brown sugar; 2 tsp garlic, minced; 1 tsp ginger, grated; 1 tsp sesame oil; 1 tbsp gochujang (Korean chili paste); 1 tsp rice vinegar; 1 tbsp neutral oil (for roasting); 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 cup short-grain or jasmine white rice; 1.25 cups water; 0.25 tsp salt; 2 cups napa cabbage, thinly sliced; 0.5 cup raw carrots, julienned; 1 each green onion, thinly sliced; 1 tbsp rice vinegar (for slaw); 0.5 tsp sugar (for slaw); 0.5 tsp sesame oil (for slaw); 0.25 tsp salt (for slaw); 0.5 each apple, peeled and grated (medium); 0.25 cup kimchi (drained and chopped); 0.5 tsp gochugaru (Korean chili flakes) or chili paste; 1 tsp rice vinegar (for sauce); 0.5 tsp soy sauce (for sauce); 0.25 tsp sesame oil (for sauce); 2 tbsp mayonnaise (or vegan mayo); 1 tsp soy sauce; 1 tsp honey

Inspired by sweetgreen - Healthy Salads, Wraps, and Bowls

Time1h

Serves2

Antibiotic-free roasted chicken, white rice, napa cabbage slaw, raw carrots, crispy onions, apple kimchi sauce, kbbq dressing and garlic aioli, wrapped in our new olive oil tortilla

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Ingredients

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Chicken & Marinade

1 lb antibiotic-free boneless skinless chicken thighs

3 tbsp soy sauce (low sodium)

1 1/2 tbsp Brown sugar

2 tsp Garlic, minced

1 tsp Ginger, grated

1 tsp Toasted sesame oil

1 tbsp gochujang (korean chili paste)

1 tsp Rice vinegar

1 tbsp neutral oil (for roasting)

1/2 tsp kosher salt

1/4 tsp black pepper

Rice

1 cup short-grain or jasmine white rice

1 1/4 cups water

1/4 tsp Celtic sea salt

Napa Cabbage Slaw & Veggies

2 cups napa cabbage, thinly sliced

1/2 cup raw carrots, julienned

1 each green onion, thinly sliced

1 tbsp rice vinegar (for slaw)

1/2 tsp sugar (for slaw)

1/2 tsp sesame oil (for slaw)

1/4 tsp salt (for slaw)

Apple Kimchi Sauce

1/2 each apple, peeled and grated (medium)

1/4 cup kimchi (drained and chopped)

1/2 tsp gochugaru (Korean chili flakes) or chili paste

1 tsp rice vinegar (for sauce)

1/2 tsp soy sauce (for sauce)

1/4 tsp sesame oil (for sauce)

KBBQ Dressing

2 tbsp mayonnaise (or vegan mayo)

1 tsp Aged soy sauce

1 tsp Honey

1/2 tsp Toasted sesame oil

1/2 tsp Rice vinegar

Garlic Aioli

2 tbsp Mayonnaise

1/2 tsp garlic, finely grated

1/2 tsp ReaLemon lemon juice

1/8 tsp Celtic sea salt

Crispy Onions & Finish

1/4 cup store-bought crispy fried onions (or homemade)

2 each olive oil tortilla

1/2 tsp toasted sesame seeds

2 tbsp fresh cilantro or microgreens (optional)

Method

Chicken & Marinade

marinate chicken

Pat chicken thighs dry with paper towels. In a bowl whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang, rice vinegar, kosher salt and black pepper until sugar dissolves. Add chicken, turning to coat. Marinate at least 30 minutes or up to 4 hours in the refrigerator.

roast chicken

Preheat oven to 425°F (220°C). Place marinated chicken on a rimmed baking sheet lined with foil and lightly oiled. Drizzle 1 tablespoon neutral oil over chicken. Roast 18–22 minutes until internal temperature reaches 165°F (74°C) and edges caramelize. Let rest 5 minutes, then slice thinly against the grain.

Rice

Rinse rice under cold water until water runs clear. Combine rinsed rice, 1 1/4 cups water and 1/4 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork.

Napa Cabbage Slaw & Veggies

In a bowl toss sliced napa cabbage, julienned carrots and sliced green onion with 1 tablespoon rice vinegar, 1/2 tsp sugar, 1/2 tsp sesame oil and 1/4 tsp salt. Let sit 5–10 minutes to soften and meld flavors.

Apple Kimchi Sauce

In a small bowl combine grated apple, chopped kimchi (drain excess liquid first), 1/2 tsp gochugaru, 1 tsp rice vinegar, 1/2 tsp soy sauce and 1/4 tsp sesame oil. Mash together lightly with a fork to make a chunky sauce. Taste and adjust sweetness or acidity as needed.

KBBQ Dressing

Whisk together 2 tbsp mayonnaise, 1 tsp soy sauce, 1 tsp honey, 1/2 tsp sesame oil and 1/2 tsp rice vinegar until smooth. Refrigerate until ready to assemble.

Garlic Aioli

Stir together 2 tbsp mayonnaise, 1/2 tsp finely grated garlic, 1/2 tsp lemon juice and 1/8 tsp salt. Let sit 5 minutes for flavors to meld.

Crispy Onions & Assemble

Warm olive oil tortillas in a dry skillet over medium heat 20–30 seconds per side or microwave 10–15 seconds until pliable.

To build each wrap: lay a warmed tortilla flat. Spread about 1 tablespoon garlic aioli across the center, then 1 tablespoon KBBQ dressing. Add 1/2 cup cooked rice down the center, followed by 3–4 oz sliced roasted chicken (about half the cooked chicken per wrap if making two), 1/2 cup napa cabbage slaw, 1–2 tablespoons apple kimchi sauce, and 2 tablespoons raw julienned carrots if you want extra crunch. Sprinkle 1–2 tablespoons crispy fried onions and a pinch of toasted sesame seeds and optional cilantro/microgreens on top.

Fold the sides of the tortilla in, then roll tightly from the bottom to form the wrap. If desired, place seam-side down in a warm skillet and press for 30–60 seconds to seal and crisp slightly. Slice in half on the diagonal and serve immediately.