KOREAN CHICKEN THIGH BOWLS

“I’m going to pull inspiration from one of my favorite new dishes on TRUST’s menu - our Chineses Pork Sausage and build a bowl.” - Chef Brad Wise

INGREDIENTS

1 lb Korean Chicken Thighs
1 cup sticky rice (no shame in buying it pre-made from Costco)
1 Persian cucumber, sliced
1 lemon, juiced
½ tablespoon chili oil (I love Momofuku’s Chili Crunch)
soft herbs (like basil)
kimchi
duke’s mayo

INSTRUCTIONS

Pre-heat your grill to medium-high heat on one side. If you’re using charcoal, create a two-zone fire with your briquettes underneath one half of the grill grate. Sear chicken thighs over the flame-side of the grill, about 2-3 minutes per side until the skin turns golden brown. Move chicken to the other side of the grill where it’s off direct heat. Cook until internal temperature reaches 165 degrees. Pull and let rest for 5-8 minutes.

Assemble your bowl: whisk together the mayo and lemon juice. Add rice to the bottom of the bowl and proceed to layer on each ingredient - sliced cucumbers, a dollop of kimchi, you get the idea. Slice the chicken thighs and add to the bowl. A dollop of chili oil (or more), and your mayo/lemon mixture complete the dish. Garnish with your soft herbs and serve.