Mojo Chicken Teriyaki Bowl

This is a great recipe when you want something fresh, filling and easy to put together. Teriyaki chicken, warm rice and plenty of fresh vegetables, all finished with a little extra sauce over the top.

Smokey Joe’s Mojo seasoning works well with the teriyaki marinade. The garlic, citrus and herbs in the Mojo work well with the sweet and savoury teriyaki, while cooking the chicken over a hot BBQ or cast iron pan gives you some nice caramelized edges.

I prefer chicken thighs for this recipe. They stay juicy, take on plenty of flavour and are a bit more forgiving over high heat. You can also prepare most of the ingredients ahead of time, then cook the chicken just before you’re ready to eat.

Keep the vegetables simple and use whatever you have. Cucumber, carrot, avocado and edamame are a good starting point, but shredded cabbage, capsicum or even some steamed broccoli will work just as well.

What you need

For the Teriyaki Mojo Chicken

• 600g boneless chicken thighs

• 2 tbsp Smokey Joe’s Mojo Seasoning

• 4 tbsp teriyaki sauce

• 1 tbsp olive oil

• Juice of ½ lime

For the bowls

• 2 cups cooked jasmine rice

• 1 avocado, sliced

• 1 Lebanese cucumber, sliced

• 1 carrot, grated or cut into thin strips

• 1 cup edamame, cooked

• 2 spring onions, finely sliced

• Sesame seeds

• Lime wedges, to serve

• Extra teriyaki sauce, to finish

What to do

1. Place the chicken in a bowl with the Mojo Seasoning, teriyaki sauce, olive oil and lime juice. Mix well and refrigerate for at least 30 minutes. A couple of hours is even better.

2. Heat your BBQ, hotplate or cast iron pan over medium high heat.

3. Cook the chicken for around 5 to 6 minutes each side, depending on thickness, until cooked through with some good caramelisation around the edges.

4. Remove the chicken from the heat and rest for 5 minutes before slicing.

5. Divide the warm rice between the bowls, then add the cucumber, carrot, edamame and avocado.

6. Add the sliced Teriyaki Mojo Chicken and drizzle with a little extra teriyaki sauce.

7. Finish with spring onion, sesame seeds and a wedge of lime.

Joe’s tip: Keep an eye on the chicken while it’s cooking. Teriyaki contains sugar, so you want enough heat to caramelize the outside without burning it. If it’s getting too dark before the chicken is cooked, just turn the heat down a little.