With just two ingredients and about twenty minutes, you can turn leftover pulled rotisserie chicken into Korean BBQ chicken that’s perfect for protein bowls.
Served with half calorie rice, pickled carrots and cucumber kimchi, and a creamy kimchi sauce, this chicken is next level and too good for how simple it is to make. And with 29 grams of protein and only 205 calories per serving, you have plenty of calories to play around when it comes to banchan.
From Rotisserie Chicken to Korean BBQ Chicken
The first ingredient you’ll need is pulled rotisserie chicken breast without any chicken skin. Feel free to use dark meat as well if you’d like to use a whole chicken. Though you may want to use a bit more sauce if you end up using more chicken.
And speaking of sauce, the second ingredient you’ll need is a Korean BBQ sauce. I used Kevin’s, makers of the healthier teriyaki sauce from my ground beef stir fry. I’m a big fan of their cleaner labels and lower calorie counts in sauces and marinades.
I’ve included notes in the recipe card below about using other sauces like the sweet chili sauce from my Thai chicken bowls and even making your own. You should be able to use this cooking method with just about any sauce. Get inspired!
To go from pulled or chopped rotisserie chicken to Korean BBQ chicken, just toss the chicken and sauce together on a quarter sheet pan or in a skillet and pop it under your oven’s broiler for 8-12 minutes. The sauce will caramelize and the chicken will get nice and crispy in spots. This gives the chicken nice char-grilled flavors and texture without a grill.
The only other sauce note I’ll mention is that Kevin’s sauce is a lower sugar sauce, and sauces with more sugar may caramelize faster and be at risk of burning. So be sure to keep an eye on the chicken once it’s under the broiler.
How to Make Korean Chicken Protein Bowls
I mentioned protein bowls in the intro, and I think that’s the perfect way to serve this Korean BBQ chicken. I’ve included instructions for making a half calorie rice, quick cucumber kimchi, creamy kimchi sauce, and pickled carrots in the recipe card below.
The prep for all the sides will take a bit longer than the chicken, so I’d start with those if you’re going to use everything. You can also find plenty of pre-made options in most grocery stores these days.
I also like including an air fryer roasted vegetable like broccoli with this style of protein bowls. Just toss some broccoli florets in a little oil, season with salt and pepper, and air fry for 6-8 minutes at 400ºF.
For more ideas, check out this roundup with 15 more banchan (Korean side dishes) ideas.
I’d love to hear about how you serve this Korean rotisserie chicken. Let me know in a comment or recipe review! You can also leave any recipe or ingredient questions in the comments, if you have any.
And as a final note, this post is a part of a leftover rotisserie chicken recipes series. For more ideas, check out my honey harissa chicken, honey sesame chicken stir fry, or rotisserie chicken tacos next.
Korean BBQ Rotisserie Chicken
Leftover rotisserie chicken tossed in Korean BBQ sauce and broiled in the oven until perfectly charred and crispy. No grill required!
Ingredients
- 1 pound Rotisserie Chicken, pulled or chopped
- 3/4 cup (180g) Korean BBQ Sauce*
For Serving (see notes below for recipes)
- Half Calorie Rice
- Cucumber Kimchi
- Creamy Kimchi Sauce
- Pickled Carrots
- Toasted Sesame Seeds
- Scallions
Instructions
- Set your oven to a high broil and place a rack in the center position.
- Toss the rotisserie chicken with the Korean BBQ sauce and spread in an even layer on a quarter sheet pan or in a large oven-safe skillet.
- Place under the broiler for 8-12 minutes until the sauce begins to caramelize and the chicken is slightly crispy around the edges.
- Serve the chicken with your choice of rice and other banchan (Korean side dishes).
Notes
*I used Kevin's Korean BBQ sauce and marinade, which has 15 calories per tablespoon (or 180 calories, 0g protein, 24g carbs, and 6g fat in the full 3/4 cup) for comparison. You can use other Korean BBQ sauces, make your own, or swap it for another flavor profile like Japanese barbecue or firecracker.
For Creamy Kimchi Sauce
Blend 4 oz kimchi with 1/4 cup (60g) light mayo, 1 tablespoon (15g) gochujang, 1 tablespoon (21g) honey, and 2 tablespoons water.
Source: Ground Beef Bulgogi
For Cucumber Kimchi
Slice baby Persian cucumbers into thin coins (or half moons for larger seedless cucumbers) and toss with 1-2 teaspoons of toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon gochugaru (Korean chile flakes) or gochujang, and 2-3 thinly sliced scallions.
Source: Korean Turkey Bowls
For Pickled Carrots
Peel and thinly slice 12 to 16 ounces of carrots and place them in a jar. Bring one cup of rice vinegar and one cup of water to a simmer. Once simmering, add 2 tablespoons of granulated sugar, 1/2 teaspoon of kosher salt, and a couple pinches of gochugaru until dissolved. Pour the liquid over the carrots and let the jar cool to room temperature before sealing and refrigerating.
Source: Sheet Pan Chicken Bites and Broccoli
For Half Calorie Rice
Add a 1:1 (I use 2 or 3 cups of each) blend of frozen jasmine and cauliflower rice to a large bowl, lightly cover, and microwave for 4-5 minutes. You can adjust the ratio to include more jasmine rice to mask any cauliflower flavor.
Nutrition Information:
Yield: 4 Serving Size: about 4 oz of chickenAmount Per Serving: Calories: 205Total Fat: 5gCarbohydrates: 7gProtein: 29g
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