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Barbecued chicken rice bowls

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For a wholesome and hearty meal that’s quick and easy to make, check out our recipe for barbecued chicken rice bowls.

  • Serves4
  • Cook time12 minutes
  • Prep time20 minutes, + 15 mins marinating & 5 mins resting time
Brown rice topped with grilled chicken, avocado and cherry tomatoes in a bowl

Ingredients

  • ⅓ cup (80ml) soy sauce
  • ⅓ cup (80ml) fresh lemon juice
  • 1 tbs light brown sugar
  • 4cm-piece ginger, peeled, finely grated (about 2 tsp)
  • 1 tsp sesame oil
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets (about 550g), trimmed
  • 1 tbs vegetable oil
  • 3 cups freshly cooked medium-grain brown rice
  • 2 small avocados, peeled, halved, pitted, thinly sliced
  • 2 Lebanese cucumbers, chopped
  • 200g Perino tomatoes, halved
  • 2 spring onions, thinly sliced
  • ½ cup fresh coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a small bowl, whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved. In a sealable plastic bag, combine chicken, vegetable oil and 1 tbs of the soy dressing. Turn chicken in bag to coat. Marinate in the fridge for at least 15 mins and up to 1 day. Refrigerate remaining soy dressing.
  2. Step 2

    Prepare a barbecue for medium-high heat. Remove chicken from marinade. Barbecue chicken for 5-6 mins each side or until cooked through. Set aside to rest for 5 mins. Slice the chicken.
  3. Step 3

    Divide rice among 4 bowls. Top with chicken, avocado, cucumber and tomato. Spoon remaining soy dressing over the chicken and veggies. Sprinkle with spring onions and coriander leaves.

    Barbecued chicken rice bowls

    Barbecued chicken rice bowls
    • Serves4
    • Cook time12 minutes
    • Prep time20 minutes, + 15 mins marinating & 5 mins resting time
    Ingredients
    • ⅓ cup (80ml) soy sauce
    • ⅓ cup (80ml) fresh lemon juice
    • 1 tbs light brown sugar
    • 4cm-piece ginger, peeled, finely grated (about 2 tsp)
    • 1 tsp sesame oil
    • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets (about 550g), trimmed
    • 1 tbs vegetable oil
    • 3 cups freshly cooked medium-grain brown rice
    • 2 small avocados, peeled, halved, pitted, thinly sliced
    • 2 Lebanese cucumbers, chopped
    • 200g Perino tomatoes, halved
    • 2 spring onions, thinly sliced
    • ½ cup fresh coriander leaves
      Description

      For a wholesome and hearty meal that’s quick and easy to make, check out our recipe for barbecued chicken rice bowls.

      Method
      1. Step 1

        In a small bowl, whisk the soy sauce, lemon juice, sugar, ginger and sesame oil until sugar has dissolved. In a sealable plastic bag, combine chicken, vegetable oil and 1 tbs of the soy dressing. Turn chicken in bag to coat. Marinate in the fridge for at least 15 mins and up to 1 day. Refrigerate remaining soy dressing.
      2. Step 2

        Prepare a barbecue for medium-high heat. Remove chicken from marinade. Barbecue chicken for 5-6 mins each side or until cooked through. Set aside to rest for 5 mins. Slice the chicken.
      3. Step 3

        Divide rice among 4 bowls. Top with chicken, avocado, cucumber and tomato. Spoon remaining soy dressing over the chicken and veggies. Sprinkle with spring onions and coriander leaves.