Grilled Southeast Asian BBQ Chicken

Ingredients

• ¾ Cup Parboiled Brown Rice
• 2 Garlic Cloves
• 4 Tbsp. Seasoned Rice Vinegar
• 1 Tbsp. Gochujang Red Pepper Paste
• 1 oz Soy Sauce–Gluten-Free
• 2 tsp. Honey
• 2 Boneless Skinless Chicken Breasts
• 2 Zucchini
• 6 oz Radishes
• 3 oz Shredded Red Cabbage
• Olive Oil
• Salt Pepper
• thin ribbons. When you’ve peeled to seeds, turn a
• quarter turn, and peel again. Continue peeling and

Instructions

1. 1

   Grilled Southeast Asian BBQ Chicken: with brown rice and zucchini salad ¾ Cup Parboiled Brown Rice 4 Tbsp. Seasoned Rice Vinegar 1 Tbsp. Gochujang Red Pepper 2 Boneless Skinless Chicken 3 oz. Shredded Red Cabbage

2. 2

   Cook Within: If spicy isn’t for you, use half the provided amount of gochujang or How is gochujang different from Sriracha? Gochujang is fermented, which we think lends it deeper, more complex characteristics that marry other flavors without overpowering

3. 3

   Cook the Rice: Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

4. 4

   Grill the Chicken: Heat a grill pan or outdoor grill to medium-low heat. grill chicken breasts 6-8 minutes on each side, or until chicken reaches a minimum internal tempera- ture of 165 degrees. Discard marinade that contained raw chicken and wipe bowl clean.

5. 5

   Mince garlic. Combine garlic, 3 Tbsp. vinegar: (reserve remaining for salad), gochujang paste, soy sauce, half the honey (reserve remaining for salad), chicken breasts and pat dry. Add chicken to mari- nade and toss to combine. Marinate 5 minutes.

6. 6

   Combine 1 Tbsp. olive oil, remaining vinegar,: remaining honey, zucchini strips, red cabbage, and radishes (to taste) to clean bowl and season with ¾ tsp. salt and ¼ tsp. pepper.

7. 7

   Prepare the Ingredients: Trim zucchini ends and, using peeler, shave into long, thin ribbons. When you’ve peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Stack ribbons and cut into ¾” strips. Trim and slice radishes into ⅛” thin half-moons.

8. 8

   Plate the Dish: If desired, slice chicken into ½” strips. Place rice and salad on a plate and arrange chicken over salad. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts vinegar and honey are used twice in this recipe. Both are used in the marinade as well as the salad dressing. the recipe before you start–we promise it will be time