Category: Meat Braai Recipe Ideas

Meat Braai Recipe Ideas – salads for braai meat – recipes for braai – meat recipe for braai – braai ideas- recipes for salads

Chicken Braai Thighs with White Barbecue Sauce

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 10 skin-on, bone-in chicken thighs (about 1.5kg´s.)
  • White Barbecue Sauce

Directions

Instructions Checklist

  1. 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.
  2. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
  3. 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

  1. 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.

Asian Spicy Chicken Braai Wings

For more similar awesome chicken braai recipes click here! more recipes…

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.

Thai Chicken Braai Skewers with Peanut Sauce

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

Chicken Skewers

  • 1 tablespoon minced garlic (about 6 cloves)
  • 1 tablespoon minced fresh ginger (a 1- to 2-inch piece of ginger, peeled)
  • 1 tablespoon minced lemongrass (a 4-inch piece of lemongrass about 1/4 inch wide)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon lime zest
  • 2 tablespoons s fresh lime juice
  • 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
  • 6 metal or wooden skewers
  • vegetable or canola oil
  • butter lettuce or cooked rice to serve

Peanut Sauce

  • 1/2 cup peanut butter
  • 5 1-inch chunks fresh pineapple
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon chili garlic paste
  • 1 shallot (chopped)
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice

Garnish

  • chopped peanuts
  • chopped green onions
  • chopped fresh cilantro
  • chopped fresh basil
  • chopped fresh mint
  • minced red onion

Directions

  1. 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.
  2. 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.
  3. If you are using wooden skewers, put them in water to soak for 30 minutes.
  4. 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.
  5. 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.
  6. Grill the chicken skewers until the internal temperature reaches 165 degrees, about 4 to 5 minutes per side.
  7. Serve the skewers over lettuce or rice and top with the chopped peanuts, green onions, cilantro, basil, mint, red onions, and peanut sauce.

Smokey Chicken Braai with Fresh Herb

For more similar awesome chicken braai recipes click here! more recipes…

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

home
BRAAI RECIPES blog
BRAAI SALAD RECIPES
Braai Chicken recipes
braai fish recipes
braai braai side dishes recipes
BRAAI BROODJIE RECIPES
VEGAN BRAAI RECIPES
Braai steak Recipes
braai lamb recipes
braai lamb rib recipes
braai potato salad recipes
braai pasta salad recipes
braai sosatie recipes
braai dessert recipes
braai burger recipes
braai summer recipes
BRAAI Chicken Wings Recipes
Prawn Braai Recipes
Best Winter Braai Recipes
braai chicken

Spiced Greek Chicken Braai Kebabs

For more similar excellent chicken braai recipes and chicken braai recipes click here! more recipes…

Ingredients:

  • 1 tablespoon tomato paste
  • 2 teaspoons ground coriander
  • 4 tablespoons olive oil, divided
  • 4 teaspoons kosher salt, divided
  • 2 pounds boneless, skinless chicken thighs, cut crosswise into 1-inch strips
  • 1 cup plain whole-milk Greek yogurt
  • ¼ cup chopped fresh mint
  • 1 pint (10 oz.) cherry tomatoes 
  • 1 medium-size red onion, cut into 1-inch wedges
  • 4 (6-inch) pita bread rounds

Directions

  1. 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.
  2. 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.
  3. Thread tomatoes and onion wedges alternately onto 4 (8-inch-long) skewers. Thread chicken onto 4 separate skewers.
  4. 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.
  5. 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.
  6. 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.
  7. Wrap pita tightly in aluminum foil. Place on grates; grill until warmed, 2 minutes.
  8. Serve pitas and skewers alongside yogurt sauce.

Buttermilk-and-Honey Chicken braai kebabs

For more similar awesome chicken braai recipes click here! more recipes…


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

  1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
  2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
  3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
  4. 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.
  5. 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.

Allspice & Thyme leg of Lamb Braai

For more similar awesome lamb braai recipes click here! more recipes…

,

Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.

Jerk Marinade Lamb Braai Chops

For more similar awesome lamb chop braai recipes click here! more recipes…

,

Ingredients

  • 2 lbs frenched lamb chops
  • 1 lime
  • 3 cloves fresh garlic
  • 1 bunch of thyme
  • 2 Tbsp butter
  • 1 cup BBQ sauce
  • 2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
  • 1 Tbsp ginger paste
  • 1 Tbsp Garlic paste
  • Cooking oil

Directions

Preparation

  1. Begin by squeezing the juice of half of a lime over your lamb chops
  2. Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
  3. Preheat oven to 400°F

Cook Lamb

  1. Heat skillet over medium high heat and add 1 Tbsp of cooking oil
  2. Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
  3. Sear for 60-90 seconds and flip
  4. Reduce heat to medium low and add butter, garlic, and thyme
  5. Baste lamb chops with the infused butter
  6. Remove the lamb to a wire rack while you make the sauce

Make Sauce

  1. Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
  2. Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
  3. Taste as you go and adjust the spice level to your preference
  4. Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well

Finishing

  1. Brush the sauce evenly onto each lamb chop and place skillet into oven
  2. Cook lamb to your desired internal temp, about 100C for medium rare

Tangy Lemon and Herb Lamb Braai

For more similar awesome lamb braai recipes click here! more recipes…

, ,

Ingredients

  • 1 kg (2lbs) lamb ribs
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tbsp dried mixed herbs
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 2 tsp salt
  • 1 tsp pepper

Directions

  1. Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
  2. Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge. 
  3. Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
  4. Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons. 

Sweet and spicey Chicken Braai

For more similar awesome chicken braai recipes click here! more recipes…

Ingredients:

  • 4 boneless skinless chicken breast, or 8 boneless thighs
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 2 Tbsp soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sriracha sauce
  • 1/4 cup sweet thai chili sauce
  • 2 Tbsp honey
  • 1 lime (optional)
  • 2 green onions (for garnish)

Directions:

  1. Combine garlic, ginger, soy sauce, apple cider vinegar, sriracha sauce, chili sauce, and honey in a medium bowl. I doubled the recipe because I was cooking for a crowd!
  2. Fillet the chicken if you are using breasts – or, you can place them (one by one) in a large ziplock bag and pound them flat using a rolling pin or mallet. This makes them cook a little faster on the grill, which helps when grilling with a sweet sauce that can char.
  3. Place the chicken in a large glass casserole dish (or in a large ziplock bag) and pour 3/4 of the sauce over the top. Reserve 1/4 for brushing on the chicken at the end. 
  4. Cover the chicken and refrigerate for 2-3 hours or up to 6 hours.
  5. When it’s time to grill the chicken, oil the grill and place the chicken breasts on the grill and cook on medium heat until they are cooked through. It’s takes around 15-20 minutes, being sure to flip them!
  6. When the chicken is nearly done cooking,  brush the reserved sauce over them.
  7. Top with green onions and a squeeze of lime and serve!

WP Twitter Auto Publish Powered By : XYZScripts.com
→←