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Grilled chicken poke bowl on a grey marble background.

Easy Grilled Chicken Poke Bowls


  • Author: Kate Alexandra
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

Description

These grilled chicken poke bowls are fresh, healthy, super easy and a fab way to get lots of veggies in. With juicy miso chicken thighs, proper sushi rice, a super punchy dressing and crunchy toppings, you’ll want to make them again and again.


Ingredients

Units Scale

For the chicken – 

  • 400g (14oz) free-range, boneless, skinless chicken thighs
  • 2 garlic cloves, crushed
  • 1 tablespoon ginger, grated (or use ginger paste or 1/2 teaspoon ground ginger)
  • 2 tablespoons white miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 tablespoons olive oil

For the rice – 

  • 1 1/2 cups sushi rice
  • 1 2/3 cups water
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt

For the dressing – 

  • 1 tablespoon chilli jam (try making my chilli jam or use sweet chilli sauce or honey)
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 garlic clove, crushed
  • 1 teaspoon ginger, grated (or use ginger paste or 1/2 teaspoon of ground ginger)

For the poke bowl toppings – 

  • 2 carrots, sliced into long, thin batons
  • 1 cucumber, halved, seeds scooped out and diced into small cubes
  • 2 scallions (spring onions), finely sliced
  • A handful of cilantro (coriander) leaves

To serve – 


Instructions

  1. Make the chicken marinade. Add the 2 tablespoons of miso paste, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, the crushed garlic and grated ginger and 2 tablespoons of olive oil into a bowl or container (to save washing up, use this same bowl to marinate your chicken in so make sure it’s not too small). I like to grate my garlic rather than crushing it because you get the most flavour from it that way (and I also hate washing my garlic press!) And if you’re grating ginger, there’s no need to peel it. Using a fork, break up the miso paste in the bowl then mix everything into a cohesive sauce.
  2. Marinate the chicken. Add the chicken into the bowl with the marinade and mix thoroughly, making sure that every bit of chicken is coated. Cover and put in the fridge while you start the rice.
  3. Make the poke rice. Thoroughly rinse 1 1/2 cups of sushi rice in a colander under running water. Add the rinsed rice to a small pot along with 1 2/3 cups of water and 1 teaspoon of salt. Turn the heat to medium. Once the water starts to foam a little at the top, turn the heat down to low and put a lid on the pot (use a plate or wooden board if your pot has no lid). Leave to cook without taking the lid off for 18 minutes. After this time, the water should be all absorbed. Remove from the heat and let the pot sit for another 10 minutes. 
  4. Season the rice. After 10 minutes, pour 3 tablespoons of rice vinegar onto the rice and mix it through. If you have a rice paddle, use that, otherwise, a spatula works well. Set aside.
  5. Cook the chicken. You can do this as the rice is cooking to save time. Heat your oven to 390F/200C fan and get the chicken out of the fridge. Once the oven is ready, transfer the chicken into an ovenproof dish or tray and put it in the oven. Cook for 15 minutes, until the chicken has changed colour (it’ll look whiter). At this point, move the dish to the top of the oven and set your broiler (grill) on the highest setting (that’s 250C for me). Grill for 5 minutes until the chicken has lots of lovely charred bits on top. Remove from the oven.
  6. Make the dressing. In a small bowl, add 1 tablespoon of soy sauce, 1 tablespoon of chilli jam, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar and 1 tablespoon of lime juice. Grate in the garlic clove and 1/2″ piece of ginger. Mix well with a fork to combine and set aside.
  7. Assemble the poke bowls. Divide the rice between bowls. Top with the carrot batons and diced cucumber. Slice the chicken, then divide the slices between the bowls. Drizzle the dressing all over all the bowls. Scatter over the chopped scallion and sesame seeds. Finish with a dollop of aioli on each bowl.

Notes

TIMING TIPS: It might look like there are a lot of steps here but I promise a lot of it is hands-off time! You can be prepping other parts while things are cooking. You can cook the chicken and the rice at the same time, and make the dressing and prepare the toppings while they’re cooking. Doing it this way cuts the time in half.

SUBSTITUTIONS: Switch up your protein and toppings – poke bowls are great with leftover meat or roasted vegetables and they’re a great way to use up bits and pieces in your fridge. I love them with sweet potatoes (try my miso roasted sweet potatoes for a fab topping idea), miso salmon, lamb koftas, the traditional sushi grade tuna or pick up a rotisserie chicken from the store and use that.

MAKE AHEAD: Everything can be prepared in advance, and then just assembled when you’re ready. They’re great for meal-prepping on a Sunday – make the rice, chicken, and dressing and chop up all the vegetables – store them in separate containers in the fridge and then just assemble them during the week when you need a quick meal. The rice, chicken and veggies should be used within 5 days. Breaking it down into chunks can make it a lot more approachable! The dressing will last for weeks if you have any leftovers, ready to be drizzled over salads, vegetables or grilled meat.

  • Prep Time: 10
  • Cook Time: 20
  • Category: fakeaway
  • Method: stove top
  • Cuisine: asian

Nutrition

  • Serving Size: 350G
  • Calories: 588
  • Sugar: 8.8g
  • Sodium: 947.7mg
  • Fat: 18.9g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 8.1g
  • Trans Fat: 0g
  • Carbohydrates: 78.2g
  • Fiber: 3.4g
  • Protein: 27.7g
  • Cholesterol: 89.6mg

Keywords: sushi bowl, rice bowl, chicken poke