BBQ Chicken Poke Bowl
Why this recipe works
- Good texture contrast: Tender glazed chicken and warm sushi rice are balanced by chilled, crisp cabbage and cucumber.
- Balanced glaze: Soy sauce adds savoury depth to the barbecue sauce, keeping the glaze glossy and flavourful without making the bowl too sweet.
- Fast assembly: The chicken grills while the vegetables are sliced, so the bowl comes together efficiently once the rice is cooked.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the grilled chicken rest briefly before slicing so the juices settle and the glaze stays on the meat.
- Best assembled just before serving: Keep the vegetables separate until the bowls are built to preserve their crunch against the warm rice.
Ingredient notes
- Use chicken thighs for juiciness: Boneless, skinless thighs suit grilling well because they stay tender and handle the sticky glaze better than leaner cuts.
- Slice the cabbage finely: Thinly sliced red cabbage is easier to eat in a rice bowl and gives crunch without dominating each bite.
Common mistakes
- Avoid burning the glaze: Barbecue sauce can catch quickly on the grill, so baste towards the end rather than coating repeatedly from the start.
- Do not overcook lean swaps: If using chicken breast instead of thighs, grill only until cooked through so it does not become dry.
Make-ahead tips
- Store components separately: Keep the rice, chicken and vegetables in separate airtight containers so the toppings stay fresh and crisp.
- Reheat before assembling: Warm the rice and chicken until piping hot, then add the cold vegetables and sesame just before serving.
Equipment you'll need
Ingredients
Instructions
- Cook the sushi rice according to the packet instructions until tender. Keep warm, or spread on a plate to cool slightly if you prefer the bowl less steamy.
- In a bowl, mix the barbecue sauce and soy sauce. Add the chicken thighs and turn to coat.
- Heat a grill to medium-high. Grill the chicken for 5 to 7 minutes per side, basting with the remaining sauce, until cooked through and glossy.
- Thinly slice the red cabbage and cucumber, then slice the spring onion. If the sweet corn kernels are chilled, let them come to room temperature for a couple of minutes so they do not cool the rice too much.
- Rest the chicken for 2 minutes, then slice. Divide the rice between two bowls and top with chicken, red cabbage, cucumber and sweet corn kernels. Finish with spring onion and roasted sesame seeds.
Recipe notes
Tips
- Baste the chicken towards the end of grilling so the barbecue sauce glazes without burning.
- For the best crunch, slice the red cabbage as thinly as you can and keep it cold until you build the bowls.
- If you are serving young children or anyone vulnerable to foodborne illness, make sure the chicken is fully cooked with no pink in the thickest part.
Substitutions
- Replace chicken thighs with chicken breast if you prefer a leaner topping; grill just until cooked through so it stays juicy.
- Replace red cabbage with cucumber for a milder crunch by increasing the cucumber and reducing the cabbage.
Storage
- Refrigerate up to 2 days
- Store rice, chicken and vegetables separately in airtight containers. Reheat the rice and chicken in the microwave until piping hot, then assemble with the cold toppings just before serving to keep the vegetables crisp.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (30min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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