Grilled Citrus Chicken Rice Bowls

Name: Grilled Citrus Chicken Rice Bowls
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 2 hours, 22 minutes
Yield: 2
Cuisine: Asian, Eat Well, Fresh and Light, Get Your Grill On!, Seasonal Summer
Ingredients: For Marinade; ⅓ cup Kikkoman® Yuzu Ponzu; Juice of 1 medium orange; Juice of 1 small lime; 1 tablespoon honey; 2 (4-6 ounce) boneless skinless chicken breasts; For Bowls; 2 cups cooked rice (brown, basmati, jasmine); 1 baby cucumber, lightly peeled/sliced; 1 cup edamame; ½ cup pickled red onion; For Serving; 2 tablespoons cilantro, chopped; 1 teaspoon sesame seeds

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Yield

Prep Time

10 minutes

Cook Time

12 minutes

Total Time

2 hours, 22 minutes

kikkoman products used:

Yuzu Ponzu

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About this recipe

Juicy, tangy, and loaded with color, these grilled citrus chicken rice bowls are the kind of weeknight wins that feel like a treat. The citrus marinade for chicken—made with Kikkoman® Yuzu Ponzu sauce, fresh orange and lime juice, and a touch of honey—adds a bright, savory flavor that perfectly complements the crisp veggies and fluffy rice. Whether you’re firing up the grill or using a stovetop pan, this grilled chicken rice bowl comes together with ease and tastes like sunshine.

Tips and Tricks

Marinate overnight for extra flavorful citrus marinated chicken.
Swap rice for quinoa or cauliflower rice for a lighter twist.
Try adding avocado or radish for added crunch.
Leftover yuzu chicken is great in wraps or tacos the next day

ingredients

For Marinade
⅓ cup Kikkoman® Yuzu Ponzu
Juice of 1 medium orange
Juice of 1 small lime
1 tablespoon honey
2 (4-6 ounce) boneless skinless chicken breasts

For Bowls
2 cups cooked rice (brown, basmati, jasmine)
1 baby cucumber, lightly peeled/sliced
1 cup edamame
½ cup pickled red onion

For Serving
2 tablespoons cilantro, chopped
1 teaspoon sesame seeds

directions

Stir together yuzu ponzu sauce, orange juice, lime juice, and honey in a small bowl. Place chicken in a shallow glass dish and cover with marinade. Cover and refrigerate for at least 2 hours.
Heat a grill or grill pan to medium heat and grease with cooking oil. Drain and discard marinade. Place chicken on hot grill and cook for 5-6 minutes on each side, until lightly charred and cooked through.
Rest chicken for 5 minutes. Slice or cube.
Assemble rice, cucumber, edamame, red onion, and chicken in 2 bowls. Top with cilantro and sesame seeds. Drizzle with extra ponzu sauce if desired.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE