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Easy Grilled Chicken Poke Bowl

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Serves:

4 Servings

Level:

Beginner

About the Recipe

Indulge in a flavorful journey with our Grilled Chicken Poke Bowl. Tender, marinated chicken thighs, perfectly seasoned sushi rice, and a vibrant array of fresh vegetables come together, drizzled with a zesty dressing featuring CO'DAY PHILIPPINES Superior Black Sesame Oil. Each bowl is a delightful balance of savory, sweet, and tangy notes, making it a feast for both the eyes and the palate. Perfect for a nutritious, satisfying meal!

Ingredients

CHICKEN

  • 1 lb (500g) boneless, skinless chicken   thighs    

  • 2 garlic cloves, crushed    

  • 1 tbsp ginger, grated (or 1/2 tsp ground ginger)    

  • 2 tbsp white miso paste    

  • 1 tbsp rice vinegar    

  • 1 tbsp soy sauce    

  • 1 tbsp honey    

  • 2 tbsp olive oil



RICE

  • 1 1/2 cups sushi rice

  • 1 2/3 cups water 

  • 3 tbsp rice vinegar

  • 1 tsp salt


DRESSING

  • 1 tbsp sweet chili jam (or sweet chili   sauce or honey)    

  • 1 tbsp CO’DAY Superior Black Sesame Oil    

  • 2 tbsp rice vinegar    

  • 1 tbsp lime juice    

  • 1 garlic clove, crushed    

  • 1 tsp ginger, grated (or 1/2 tsp ground ginger)


POKE BOWL TOPPINGS

  • 2 carrots, sliced into thin batons

  • 1 cucumber, halved, seeds removed, diced    

  • 2 scallions, finely sliced    

  • Handful of cilantro leaves


GARNISH

  • 2 tbsp aioli   

  • 1 tbsp toasted sesame seeds (black or white)

Preparation

Step 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). 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.



Step 2


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. 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. 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.



Step 3


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 480F/250C for me). Grill for 5   minutes until the chicken has lots of lovely charred bits on top. Remove from   the oven.



Step 4


In a small bowl, add 1 tablespoon of soy sauce, 1 tablespoon of chilli jam, 1 tablespoon of CO’DAY Superior Black 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.



Step 5


Divide rice into bowls. Add carrot batons and diced cucumber. Slice chicken   and add to bowls. Drizzle dressing, sprinkle scallions and sesame seeds, and   finish with aioli.


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