Grilled 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.
