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Ingredients:
1 (13- x 9-inch) disposable aluminum baking pan
2 tablespoons kosher salt
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon black pepper
¾ teaspoon ground ginger
½ teaspoon ground red pepper
2 (1.5 -2kg.) whole chickens
2 (680ml) cans ginger ale
Ginger Ale Glaze
Directions
Light 1 side of grill, (medium-high to high) ; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.
Reserve just 3/4 cup ginger ale from each can to put toward the 2 cups needed in glaze. Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod.
Pour water to a depth of 1 inch into disposable pan. Place chickens upright on unlit side of grill above pan. Grill, covered with grill lid and rotating chickens occasionally, 1 hour and 20 minutes to 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion registers 165°. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.
Ginger Ale Glaze
2 cups ginger ale or ginger beer
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
⅛ teaspoon ground red pepper
Directions
Stir ginger, brown sugar, grated ginger, and ground red pepper together in a small saucepan.
Bring to a boil over high heat
reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup
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Ingredients:
½ (170ml) can frozen lemonade concentrate, thawed (about 3/4 cup)
½ cup soy sauce
1 teaspoon seasoned salt
½ teaspoon celery salt
⅛ teaspoon garlic powder
2 (1.5-kg.) whole chickens, cut up
Lemon slices
Directions
Preheat braai to medium (250 to 300°c). Stir together concentrate, soy sauce, seasoned salt, celery salt, and garlic powder.
Braai the chicken, covered, until skin begins to brown, 5 to 7 minutes. Brush with lemonade mixture, and grill, covered, turning and basting often, until a meat thermometer inserted in thickest portion registers 80°C, 20 to 25 minutes. Serve with lemon.
Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.
Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.
White Barbecue Sauce.
1 ½ cups mayonnaise
¼ cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Directions
Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.
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Ingredients:
½ cup gochujang
2 tablespoons toasted sesame oil
2 tablespoons honey
1 tablespoon grated fresh ginger
3 large garlic cloves, grated
4 pounds chicken wings, separated into flats and drumettes, wing tips discarded
¼ cup chopped scallions
1 tablespoons toasted sesame seeds
Directions
Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.
Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.
In a large resealable plastic bag, combine the garlic, ginger, lemongrass, fish sauce, soy sauce, lime zest, and lime juice. Cut the chicken thighs into strips and add them to the bag.
Massage the chicken to make sure it is well coated. Place the bag in the refrigerator and marinate the chicken for 30 to 60 minutes, turning the chicken every 15 minutes.
If you are using wooden skewers, put them in water to soak for 30 minutes.
While the chicken marinates, make the peanut sauce. In a food processor, combine the peanut butter, pineapple, soy sauce, water, fish sauce, hoisin sauce, shallot, ginger, chili garlic paste, lime zest, and lime juice. Pulse until combined and smooth.
Once the chicken finishes marinating, preheat the grill to 450 degrees. Then thread the chicken onto the skewers. Rub the grill grates with vegetable or canola oil.
Grill the chicken skewers until the internal temperature reaches 165 degrees, about 4 to 5 minutes per side.
Serve the skewers over lettuce or rice and top with the chopped peanuts, green onions, cilantro, basil, mint, red onions, and peanut sauce.
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Ingredients:
6 tablespoons olive oil
1/4 cup peanut oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
4 teaspoons dark brown sugar
4 teaspoons Worcestershire
1 garlic clove, minced
2 teaspoons table salt
1/2 teaspoon black pepper
1 (3- to 3 1/2-lb.) whole chicken, halved
1 cup hickory chips
Directions
Whisk together first 12 ingredients. Pour mixture into a 1-gal. zip-top plastic freezer bag; add chicken. Seal bag, and turn to coat. Chill chicken 8 to 12 hours.
Pile hot coals on 1 side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until internal temperature reaches 300°. (Go to southernliving.com/bbqchicken for gas grill instructions.)
Place chicken, skin-side up, in a 13- x 9-inch disposable aluminum foil pan. Pour marinade over chicken. Sprinkle hickory chips over hot coals. Place pan with chicken on unlit side of grill.
Grill, covered with grill lid and maintaining internal temperature at 200°, 2 hours or until a meat thermometer inserted in thickest portion registers 175°. Spoon pan drippings over chicken.
Whisk together tomato paste, ground coriander, 3 tablespoons of the oil, and 2 teaspoons of the salt in a medium bowl until combined. Add chicken; toss until evenly coated. Set aside.
Preheat a grill to medium (200C). Stir together yogurt, mint, and 1 teaspoon of the salt in a medium bowl until combined. Chill until ready to serve.
Thread tomatoes and onion wedges alternately onto 4 (8-inch-long) skewers. Thread chicken onto 4 separate skewers.
Discard remaining marinade. Arrange chicken skewers on 1 half of a baking sheet lined with aluminum foil; arrange vegetable skewers on other half. Drizzle vegetables with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt.
Place chicken skewers on well-oiled grill grates. Grill, covered, until lightly charred and a thermometer inserted into thickest portion of meat registers 165°F, 12 to 15 minutes, rotating halfway through cook time.
Remove from grill. Add vegetable skewers to grates. Grill, covered, until charred and some tomatoes have burst, 3 to 4 minutes per side. Remove from grill.
Wrap pita tightly in aluminum foil. Place on grates; grill until warmed, 2 minutes.
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A buttermilk marinade ensures tender meat and juicy flavor for your next braai.
Ingredients:
1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons honey
1 cup buttermilk
1/2 small sweet onion, grated
6 garlic cloves, minced
1 tablespoon cracked black pepper
2 1/4 teaspoons salt, divided
1.5 kg skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
10 (6-inch) wooden or metal skewers
Vegetable cooking spray
Grilled lemon halves
Basil Pesto
Directions
Instructions Checklist
Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 220c (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.
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Ingredients
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into (¾”) pieces
Kosher salt
2 Tbsp. fresh lime juice
2 ripe avocados, sliced
2 small ripe mangoes, sliced
¼ red onion, thinly sliced
6 cups torn Little Gem or green lettuce leaves
1 cup cherry tomatoes, halved
Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)
Directions
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium.
Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high.
Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes.
Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.
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