Grilled Chicken Poke Bowl

Name: Grilled Chicken Poke Bowl
Ingredients: 1 kg / 2.2 lb chicken thighs; 6–8 tbsp / 90–120 ml soy sauce; 6 tbsp / 75 g brown sugar; 1 garlic clove, minced; 1 tbsp grated ginger; 1 stalk lemongrass; 400 g / 14 oz sushi rice; 2–3 tbsp / 30–45 ml rice wine vinegar (to taste); Furikake seasoning, to taste; 200 ml / ¾ cup mayonnaise; 1 tbsp miso paste; 1 tbsp rice vinegar; 1 tbsp sesame seeds; Iceberg lettuce, sliced; 1 cucumber, sliced; 2 carrots, julienned; Radishes, thinly sliced; Green beans, blanched; Pickled red onion

#chicken #grilled #lunch #dinner

This grilled chicken poke bowl is fresh, flavorful, and packed with energy. Juicy soy-marinated chicken thighs are grilled over charcoal and served with seasoned sushi rice, crisp vegetables, and a creamy miso sesame sauce. It’s a perfect balance of smoky, sweet, savory, and fresh — ideal for lunch or dinner.

Short

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.

Ingredients

Chicken Marinade

1 kg / 2.2 lb chicken thighs
6–8 tbsp / 90–120 ml soy sauce
6 tbsp / 75 g brown sugar
1 garlic clove, minced
1 tbsp grated ginger
1 stalk lemongrass

Rice

400 g / 14 oz sushi rice
2–3 tbsp / 30–45 ml rice wine vinegar (to taste)
Furikake seasoning, to taste

Miso Sauce

200 ml / ¾ cup mayonnaise
1 tbsp miso paste
1 tbsp rice vinegar
1 tbsp sesame seeds

Vegetable

Iceberg lettuce, sliced
1 cucumber, sliced
2 carrots, julienned
Radishes, thinly sliced
Green beans, blanched
Pickled red onion

Tools

Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.

How to

In a large bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and finely chopped lemongrass, then add the chicken thighs, mix well, cover, and refrigerate for 24 hours to marinate.
Cook the sushi rice according to package instructions, let it cool slightly, then season with rice wine vinegar and furikake to taste, mixing gently.
In a separate bowl, whisk together the mayonnaise, miso paste, rice vinegar, and sesame seeds until smooth, then refrigerate until ready to use.
Preheat your BBQ to 160°C / 320°F for indirect grilling.
Grill the marinated chicken until it reaches an internal temperature of 75°C / 165°F, then remove it from the grill, wrap loosely in aluminum foil, and let it rest for a few minutes.
Slice the chicken and prepare all vegetables by cutting them into thin, bite-sized pieces.
Assemble the bowls by adding a base of sushi rice, arranging the sliced vegetables around the bowl, topping with the grilled chicken, and finishing with a generous drizzle of the miso sauce.