Grilled Korean Chicken Poke Bowl

Korean Grilled Chicken Poke Bowl

Poke is an Hawaiian staple.  A standard poke bowl has a few key components; rice base (usually sushi rice), protein (traditionally tuna, salmon, chicken or tofu) with a sauce (to flavour the protein) and a garnish (usually pickled ginger, wasabi and sliced spring onions).

We also used an array of vegetables; avocado, tomato. cucumber and daikon in our first verision of this dish.  You can use edamame beans, carrot, red cabbage, any vegetables you have stored in your fridge cut into small chunks or shredded.

Cooking surfaces

Cast Iron Grid

BBQ Temperature



For the chicken

  • 3 chicken thighs (1.5 thighs per person)
  • 1 tbsp gochujang sauce
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil

For the poke bowl

  • 1 cup of cooked rice (we used long grain, sushi is usual)
  • 1 cup of edamame beans
  • 1 avocado, sliced
  • 1/4 cucumber, chopped into small chunks
  • 1 tomato, chopped into small chunks
  • few slices of pickled daikon (radish)
  • sprinkle of black sesame seeds
  • 1 spring onion, finely sliced
  • pickled ginger, optional

For the poke bowl dressing

  • 1.5 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2.5 tsp sesame oil
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2.5 tsp Sriracha sauce
  • 1.5 tsp grated ginger


For the Chicken

  1. To make the marinade, add the gochujang sauce, soy, vinegar and sesame oil in a shallow bowl.  Give it a good zhuzh.
  2. Unless you have bought chicken thighs already prepared, you need to remove the skin and bone from the chicken thighs.  Then chop the thigh in half lengthways so you have two pieces of thigh.
  3. Place your chicken in a bowl and marinate it in the sauce. Allow it to marinate for 30 minutes minimum.  You could do this overnight, if planning ahead!
  4. Set up your Big Green Egg for a direct cook at 220°C with just your stainless steel grid.
  5. Place 2 pieces of the marinaded chicken on to one skewer.  Repeat until you’ve skewered all the chicken. We used metal skewers during the cook.
  6. Place the skewers on the egg and turn your chicken skewers over every few minutes.
  7. Cook your chicken until it has a good colour and the internal temperature of the thighs has reached at least 74°C.
  8. Remove the chicken from the Egg and sllow your chicken to rest for a few minutes, whilst you assemble the poke bowl.

For the Poke Bowl Dressing

  1. Mix all the ingredients in a bowl and set aside until ready to assemble the dish.

To assemble the Poke Bowl

  1. Place some rice in the base of the bowl, add some vegetables, we used edamame beans, avocado, cucumber and tomato.
  2. Add some of the cooked chicken to each bowl.
  3. To garnish, drizzle over some of the dresssing.  We finished with a sprinkle of black sesame seeds and spring onion.  We forgot the pickled ginger!!

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