If you love the fresh, vibrant flavors of traditional spring rolls but want a quick, fuss-free meal, then you are going to adore this Grilled Chicken Spring Roll in a Bowl Recipe. It transforms all your favorite ingredients—juicy grilled chicken, crunchy pickled veggies, fragrant herbs, and a creamy peanut sauce—into a colorful, flavorful bowl that’s perfect for lunch or dinner. The magic lies in the harmony between the smoky chicken and the tangy pickled cucumbers and carrots, all tied together with nutty peanut dressing and the bright zing of lime. Whether you’re cooking for one or feeding a crowd, this dish strikes the perfect balance of satisfying, healthy, and downright delicious.
Ingredients You’ll Need
Each ingredient in this Grilled Chicken Spring Roll in a Bowl Recipe plays an essential role, whether it’s adding texture, flavor, or that unmistakable Asian-inspired brightness. The list is straightforward but packed with vibrant tastes you’ll love.
- Boneless, skinless chicken thighs, 1.5 pounds: These deliver juicy, tender meat with a slightly richer flavor than breast.
- Soy sauce, 3 tablespoons: Provides the salty, umami base for a savory marinade.
- Toasted sesame oil, 2 tablespoons: Adds a nutty aroma and depth to the dish.
- Peanut butter, 2 tablespoons: The creamy, rich foundation for the peanut sauce.
- Seasoned rice vinegar, 1 tablespoon: Lends a tangy brightness that balances out the richness.
- Garlic powder, 1/2 teaspoon: Infuses subtle warmth and aromatic notes.
- Ground ginger, 1/2 teaspoon: Brings a gentle, spicy zest to the marinade.
- Kosher salt: For seasoning, enhancing and bringing all flavors together.
- Rice noodles, 14 ounces: Soft and light, these are the perfect starchy base for the bowl.
- Pickled cucumbers and carrots: Add a refreshing crunch and tang to contrast the savory chicken.
- Creamy peanut sauce: Drizzled over the bowl, it’s pure indulgence in every bite.
- Roasted peanuts, chopped: Sprinkle these on top for extra texture and a nutty bite.
- Fresh chopped cilantro: Brightens the dish with an herby freshness.
- Lime wedges: A squeeze of lime juice elevates all the flavors with lively acidity.
How to Make Grilled Chicken Spring Roll in a Bowl Recipe
Step 1: Marinate the Chicken
Start by combining soy sauce, toasted sesame oil, peanut butter, rice vinegar, garlic powder, ground ginger, and a pinch of kosher salt in a bowl. Whisk them until the peanut butter is smooth and everything is well blended. Add the chicken thighs and coat them completely. Let them marinate for at least 30 minutes so the flavors soak in deeply, making every bite irresistibly tasty.
Step 2: Grill the Chicken
Preheat your grill or grill pan to medium-high. Grill the marinated chicken thighs for about 6-7 minutes on each side, or until they are cooked through and have beautiful grill marks. The grilling imparts a slight smoky flavor that complements the peanut sauce perfectly. Once done, let the chicken rest for a few minutes before slicing it thinly against the grain.
Step 3: Prepare the Rice Noodles
Cook the rice noodles according to the package instructions, usually by soaking in hot water until tender. Drain and rinse them with cold water to stop the cooking and prevent sticking. This step ensures your noodles remain light and don’t clump together in the bowl, providing the perfect canvas for the other bold flavors.
Step 4: Assemble the Bowl
In each serving bowl, start with a base of rice noodles. Top generously with sliced grilled chicken, then scatter pickled cucumbers and carrots for that bright crunch. Drizzle creamy peanut sauce over everything, and finish with a sprinkle of chopped roasted peanuts and fresh cilantro. Don’t forget the lime wedges on the side for that final, refreshing touch!
How to Serve Grilled Chicken Spring Roll in a Bowl Recipe
Garnishes
The garnishes truly lift this dish from tasty to unforgettable. Fresh chopped cilantro adds a burst of herbal brightness, while roasted peanuts bring satisfying crunch and nuttiness. Lime wedges are essential for that lively citrus pop, allowing everyone to customize their bowl’s tangy finish.
Side Dishes
This bowl shines on its own, but pairing it with light, fresh sides like a crisp Asian slaw or a simple cucumber salad enhances the meal. A bowl of miso soup also works beautifully to round out the flavors without overwhelming the palate.
Creative Ways to Present
If you want to impress, serve everything deconstructed on a large platter so guests can build their own bowls. Another fun idea is to use lettuce wraps alongside the bowl, turning it into an interactive meal that captures the fun of traditional spring rolls but without the wrapping fuss.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled chicken, rice noodles, and pickled vegetables in separate airtight containers in the refrigerator. Keeping items separate helps maintain textures and flavors, so your leftovers taste as fresh as possible when you reheat them.
Freezing
While the grilled chicken freezes well, the noodles and pickled veggies are best enjoyed fresh to maintain their texture. Freeze only the cooked chicken in a freezer-safe container for up to 2 months. Thaw thoroughly before reheating and assembling your bowl.
Reheating
Reheat the grilled chicken gently in a skillet or microwave to prevent drying out. Avoid reheating the noodles, pickled vegetables, and garnishes; instead, add them fresh for the best flavor and texture experience.
FAQs
Can I substitute chicken thighs with chicken breasts?
Absolutely! Chicken breasts are leaner and cook a little faster, but thighs offer more flavor and juiciness. If using breasts, watch them closely to avoid drying out.
Is the peanut butter in the sauce sweet or savory?
Use natural, unsweetened peanut butter for a savory, balanced sauce. It complements the soy and vinegar perfectly without overpowering the other flavors.
Can I make this dish gluten-free?
Yes, just use gluten-free soy sauce or tamari instead of regular soy sauce, and ensure your rice noodles are gluten-free, which most are naturally.
How long can I marinate the chicken?
While 30 minutes is the minimum, marinating up to 4 hours in the fridge intensifies the flavors without compromising texture.
What can I use instead of pickled cucumbers and carrots?
If you don’t have pickled veggies, you can quickly pickle sliced cucumbers and shredded carrots in rice vinegar, sugar, and salt for 15 minutes, or substitute with fresh, crunchy veggies for a different but delicious bite.
Final Thoughts
There’s something truly satisfying about this Grilled Chicken Spring Roll in a Bowl Recipe—it captures the spirit of a classic favorite while keeping things fresh and easy. It’s a dish that invites you to savor every bite, from the tender grilled chicken to the zesty pickled veggies and creamy peanut sauce. Give it a try soon and discover why this bowl has become such a beloved staple in my kitchen. You’re going to want to make it again and again!
PrintGrilled Chicken Spring Roll in a Bowl Recipe
A delicious and healthy take on the classic spring roll, this Grilled Chicken Spring Roll in a Bowl features tender, marinated chicken thighs grilled to perfection, served over tender rice noodles with pickled cucumbers and carrots, finished with a creamy peanut sauce, crunchy roasted peanuts, fresh cilantro, and tangy lime wedges. This dish combines savory, nutty, and fresh flavors in a convenient bowl format, perfect for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
For the Chicken Marinade and Chicken:
- 1.5 pounds boneless, skinless chicken thighs, trimmed
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Kosher salt, to taste
For the Bowl Assembly:
- 14 ounce box rice noodles
- Pickled cucumbers and carrots, as desired
- Creamy peanut sauce, for serving
- 2 tablespoons peanut butter (used in peanut sauce)
- Roasted peanuts, chopped, for garnish
- Fresh chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine the soy sauce, toasted sesame oil, seasoned rice vinegar, garlic powder, ground ginger, and a pinch of kosher salt. Whisk thoroughly to create a well-blended marinade.
- Marinate the Chicken Thighs: Add the trimmed chicken thighs to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Rice Noodles: Bring a large pot of water to a boil. Remove from heat and add the rice noodles to the hot water. Let them soak for 8 to 10 minutes or until tender but still firm to the bite. Drain and rinse with cold water to stop cooking. Set aside.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and cooked through. Let rest for 5 minutes, then slice into strips.
- Prepare the Creamy Peanut Sauce: In a small bowl, whisk together peanut butter with a bit of warm water, additional soy sauce, and rice vinegar to achieve a smooth, pourable consistency.
- Assemble the Bowl: Divide the cooked rice noodles among serving bowls. Top with grilled chicken strips, pickled cucumbers and carrots, and drizzle generously with the creamy peanut sauce.
- Garnish and Serve: Sprinkle chopped roasted peanuts and fresh cilantro over the top. Serve each bowl with lime wedges for squeezing over the dish to add brightness and acidity.
Notes
- For extra heat, add a drizzle of chili sauce or sprinkle with red pepper flakes.
- Can substitute chicken thighs with chicken breasts for leaner protein.
- Make the peanut sauce ahead and refrigerate for up to 3 days.
- Use gluten-free soy sauce or tamari to make the recipe gluten-free.
- Pickled cucumbers and carrots can be store-bought or made at home for best freshness.
