Grilled Citrus Chicken Rice Bowls
Serves
2
Total Time
2 hours, 22 minutes
Prep Time
10 minutes
Inactive Time
2 hours
Cook Time
12 minutes
About
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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