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Korean BBQ rotisserie chicken bowls with rice, creamy kimchi sauce, kimchi, cucumber kimchi, and pickled carrots
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4.50 from 10 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Rotisserie Chicken Recipes
Cuisine: Korean
Keyword: Korean BBQ chicken, Korean BBQ chicken with leftover rotisserie chicken, Korean bbq rotisserie chicken, Korean style leftover rotisserie chicken, leftover rotisserie chicken, pulled rotisserie chicken recipe
Servings: 4 Servings
Calories: 205kcal
Author: Mason Woodruff

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

Calories: 205kcal | Carbohydrates: 7g | Protein: 29g | Fat: 5g