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Lachie Strachan’s recipe for grilled chicken BBQ bowls

Peter 'Grubby' Stubbs
Article image for Lachie Strachan’s recipe for grilled chicken BBQ bowls

Lachie Strachan’s recipe for grilled chicken BBQ bowls

Savour the flavour with my BBQ Grilled Chicken Bowls! Juicy chicken, marinated in smoky barbecue goodness, rests on a bed of jasmine rice. Add a burst of colour and crunch with pickled red onions, shredded red cabbage, and a creamy smashed lime avocado. A finishing touch of Kewpie mayo ties it all together. These bowls are a feast for the senses, perfect for any occasion. Dive into a world of taste that’s grilled to perfection and bursting with freshness!


Serves 4

  • X4 small chicken breasts
  • Olive oil
  • 2 Cups jasmine rice cooked
  • 1 Avocado
  • Juice of x1 Lime
  • 1⁄2 Cup dried shallots
  • 1 Cup shredded red cabbage
  • 1⁄2 Cup pickled red onion
  • Kewpie Mayonnaise

Chicken Rub:

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (adjust to taste for spice level)
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt


  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, dried thyme, cumin, cayenne pepper, black pepper, and kosher salt.
  2. Mix the ingredients thoroughly until well combined, ensuring an even distribution of flavours.
  3. Pat the chicken breasts dry with paper towels to help the rub adhere better to the surface.
  4. Sprinkle the rub generously over both sides of each chicken breast, pressing it into the meat to create a coating.
  5. Let the seasoned chicken breasts sit for at least 15-20 minutes at room temperature to allow the flavours to penetrate the meat. For a more intense flavour, you can refrigerate them for a few hours or overnight.
  6. Mash the avocado with the lime juice and set aside for serving.
  7. Preheat your grill to medium-high heat.
  8. Grill the chicken breasts until they reach an internal temperature of 74°C, flipping once halfway through cooking. Cooking times may vary depending on the thickness of the chicken breasts.
  9. Allow the chicken to rest for a few minutes before slicing. To assemble bowls place cooked rice onto one side of the bowl then lay the sliced chicken breast on the opposite side. Now place in piles your shredded cabbage, pickled red onion & mashed avocado. Squeeze some kewpie mayo over the top and sprinkle some dried shallots over the top & prepare to be amazed with the flavours.
Peter 'Grubby' Stubbs